Fast Tandoori Chicken

By Mark Bittman

Fast Tandoori Chicken
Andrew Scrivani for The New York Times
Total Time
20 minutes, plus marinating
Rating
4(1,929)
Comments
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Here’s a dead-simple weeknight meal that Mark Bittman came up with at the dawn of the century for fast tandoori chicken – chicken quickly marinated in yogurt and spices, then run under the broiler for less than 10 minutes. The whole process takes about an hour, but the active cooking time is around 20 minutes in total, and it makes for a delicious family meal when served with Basmati rice and some sautéed spinach.

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Ingredients

Yield:4 servings
  • 2cups yogurt
  • 2teaspoons minced ginger
  • 2teaspoons minced garlic
  • 2teaspoons paprika
  • 2teaspoons ground coriander
  • Juice of a lime
  • Salt and fresh black pepper
  • 1½pounds boneless, skinless chicken breasts
  • Minced cilantro, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

296 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 43 grams protein; 739 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat broiler or grill. Combine yogurt, ginger, garlic, paprika, coriander, half the lime juice and salt and pepper to taste in a large bowl. Dredge chicken in yogurt mixture and marinate 5 to 60 minutes, as time allows.

  2. Step 2

    If you're broiling, line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan, underside facing up; reserve marinade that does not cling to breasts. Broil 3 to 4 minutes, or until lightly browned. Turn chicken, and spoon remaining marinade over. Broil on smooth side another 3 to 4 minutes, or until lightly browned. Garnish, add remaining lime juice over chicken and serve, spooning the cooked marinade over the meat and, if you're serving it, over rice.

  3. Step 3

    If grilling, cut marinade by half. Cook 3 to 4 minutes a side, until chicken browns and is cooked through, at times brushing with marinade. Garnish, add lime, serve.

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Ratings

4 out of 5
1,929 user ratings
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Comments

Browntown

I used bl/sl thighs. I'm a fan of Mr. Bittman's recipes, but typically find his take on recipes from the motherland too bland. I was intrigued by this method, so I doubled the paprika, garlic, and coriander, and added a cup of minced fresh cilantro, a tablespoon of cumin, half a tablespoon red pepper flakes, a dose of cayenne, salt, and substituted 6oz of plain nonfat Greek yogurt. Broiled on Hi for 6 mins per side. Tender and moist inside, crisp outside! Perfect! My new go-to method!

Betsy

I made this last night, broiling the marinated chicken breasts until well browned on both sides, then baking at 350 about 15 mins 'til done. (My chicken was cold when I put it in the marinade, and needed more cooking time.) I used the time to stir fry some spinach in a small amount of oil, w/ a couple of sliced garlic cloves, a shake of crushed red pepper, and a finishing splash of red wine vinegar. The flavors of the chicken & spinach w/ the texture of the rice was delicious! Thx, Mark Bittman.

Mark

I've made this a few times now. The first time as directed and found it to be a bit bland. Then I doubled all except the yogurt and the chicken. Marinated overnight and served with a bit of peanut sauce on the side. It was great!

Christine

Looking for any comments or advice about grilling the chicken? Seems like most people have used the broiler. Would love NOT to put the oven on and such a hot day.

Danielle K

There’s a similar recipe on NYT that uses chicken thigh and peppers. Also not a ton of work, but yields much mire juicy and flavorful chicken. Hard to overcook chicken thigh. This version was good, not great

Andrew

The cooking times were way off for me. Granted, I’m using a smart oven, but 6-8 minutes to fully cook a chicken breast is not enough.

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