This flavorful chicken breast is packed with aromatic spices and a tangy marinade that brings a delicious Indian twist to your meal. It’s easy to prepare and perfect for a quick weeknight dinner or a weekend gathering.
Start by mixing together the tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Take your chicken breasts and rub this spice blend all over them. Then, pour some buttermilk over the chicken to coat it well. Cover the bowl and pop it in the fridge to marinate for at least 4 hours, or even overnight if you have the time.
When you’re ready to cook, preheat your oven to 400°F (200°C). Take the chicken out of the marinade and lay the pieces on a greased or lined baking sheet. Toss out any leftover marinade. Roast the chicken for about 25 to 30 minutes, or until it’s cooked through and no longer pink inside. To be sure, check with a meat thermometer—it should read 160°F (71°C) in the thickest part. Let it rest a few minutes before serving, and enjoy!
- Marinate the chicken for at least 2 hours, or overnight for best results.
- Use a grill or oven broiler to get a nice char without drying out the meat.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
This dish is full of vibrant flavors thanks to the blend of spices and yogurt marinade. It’s a healthy option with lean protein and can be made quickly. The smoky, tangy taste makes it a favorite for both weeknight dinners and special occasions.
Serve with a side of fragrant basmati rice or warm naan bread. A fresh cucumber and tomato salad or raita pairs well to balance the spices. Garnish with fresh cilantro and a squeeze of lemon for extra brightness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave to avoid drying out the chicken. This dish can also be frozen for up to 1 month; thaw overnight before reheating.
