Tandoori Chicken Platter
Marinated in yogurt and spices, then grilled until charred and smoky. Served with cucumber, onion, and fresh lime for a restaurant-quality Indian meal.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- ¾ cup plain yogurt
- 2 tablespoons tandoori spice blend (or: 1 tsp paprika, 0.5 tsp cayenne, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.25 tsp turmeric)
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 pound boneless, skinless chicken breasts
- 1 whole cucumber
- ½ whole red onion
- 1 whole fresh lime
- ¼ cup fresh cilantro leaves
Instructions
- 1
Pour the 0.75 cup yogurt into a small bowl, then add the 2 tablespoons tandoori spice blend, 2 tablespoons lemon juice, minced garlic, and minced ginger to the same bowl.
- 2
Stir the marinade with a spoon until uniform in color and no streaks of spice powder remain, about 20 seconds.
- 3
Pat the 1 pound chicken breasts dry with paper towels to remove any surface moisture so the marinade sticks better.
- 4
Place the chicken breasts on a cutting board and lay one hand flat on top of each breast; use a sharp knife to slice each breast horizontally in half, creating two thinner pieces from each breast.
- 5
Place the chicken pieces in a shallow bowl or zip-top bag and pour the entire marinade over them, turning each piece to coat all surfaces evenly.
- 6
Cover the bowl or seal the bag and refrigerate for at least 15 minutes while you prepare the platter vegetables.
- 7
Place the cucumber on a cutting board and slice it lengthwise into 4 long quarters, then slice each quarter crosswise into thin half-moons about 1/8-inch thick.
- 8
Cut the red onion in half from root to tip, then place the flat side down on the board and slice thinly crosswise into half-rings.
- 9
Remove the chicken from the refrigerator and let it sit at room temperature for 5 minutes so it cooks more evenly.
- 10
Place a 12-inch cast iron skillet or grill pan over medium-high heat and wait until a drop of water flicked onto the surface sizzles and evaporates within 1 second, about 2–3 minutes.
- 11
Lay the chicken pieces on the hot skillet in a single layer, leaving 1 inch of space between each piece so they cook, not steam.
- 12
Cook without moving the chicken for 5–6 minutes until the bottom surface turns deep golden-brown with dark charred patches, then flip each piece over with tongs.
- 13
Cook the second side for 4–5 minutes until it also turns golden-brown with charring; an instant-read thermometer inserted into the thickest part should read 165°F.
- 14
Transfer the cooked chicken to a clean cutting board or serving plate and let it rest for 2 minutes so the juices stay inside when you eat it.
- 15
Divide the sliced cucumber and onion between two plates, arranging them in two separate mounds on each plate.
- 16
Place the rested chicken pieces on top of or beside the vegetables on each plate.
- 17
Cut the lime in half and place one half on each plate, or cut it into wedges and tuck them around the platter.
- 18
Scatter the 0.25 cup fresh cilantro leaves evenly over the chicken and vegetables on both plates.
Tools you’ll need
- Small bowl
- Spoon
- Paper towels
- Cutting board
- Sharp knife
- Shallow bowl or zip-top bag
- 12-inch cast iron skillet or grill pan
- Tongs
- Instant-read thermometer
- Two dinner plates
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