Grilled Tandoori Chicken Breast Recipe
Indian cuisine · 350 calories
About this recipe
Grilled Tandoori Chicken Breast is a high-protein, flavor-packed Indian dish made with a spiced yogurt marinade and perfectly charred to smoky perfection. This recipe is ideal for dinner and caters to fitness enthusiasts looking for a healthy, satisfying meal without compromising on taste.
Ingredients
- NaN Fresh Coriander Bunch
- 3 Pack Fresh Lemon Pack Of 3
- NaN Fresh Halal Chicken Breast - Boneless Without Skin
- - Amul Masti Dahi
- - Ginger - 100g
- 70G La Chinata Hot Smoked Paprika, 70G
- 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
- 250 Ml Trs Lemon Juice 250Ml
- NaN Trs Haldi Powder Turmeric
- 100 G Trs Ground Cumin Jeera Powder
- 100G Trs Dhania Powder (Indori) 100G
- 100G Trs Chilli Powder 100G
- - Tata Salt
- 1 Ltr Ktc Sunflower Oil
- 450G Onken Natural Set Yogurt
- 250G Garlic 250g
Instructions
- 1. In a large bowl, mix yogurt, ginger-garlic paste, lemon juice, ground turmeric, cumin, coriander, smoked paprika, garam masala, chili powder, and salt to create the marinade.
- 2. Score the chicken breasts with shallow cuts on both sides to help the marinade penetrate and coat them evenly.
- 3. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
- 4. Preheat your grill or grill pan to medium-high heat. Lightly grease the grates or pan with oil to prevent sticking.
- 5. Remove the chicken breasts from the marinade, letting excess marinade drip off. Place them on the preheated grill.
- 6. Grill the chicken breasts for 6-8 minutes on each side, or until they develop a nice char and the internal temperature reaches 75°C (165°F).
- 7. Remove the chicken from the grill and let it rest for 5 minutes. Serve hot with lemon wedges, fresh coriander, and a side salad or whole-grain naan.