This flavorful chicken breast is marinated in a blend of spices and yogurt, giving it a deliciously smoky and tangy taste. It’s perfect for a quick weeknight dinner that feels special without any fuss.
Prep Time10 min
Cook Time25 min
Total Time35 min
Difficulty
Medium
Cooking Tips
Marinate the chicken for at least 2 hours to maximize flavor absorption.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
For a smoky flavor, cook the chicken on a grill or use a broiler instead of a pan.
Ingredients
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Why You'll Keep Making This
This dish offers bold, vibrant flavors with a perfect balance of spices and tanginess. It’s a healthy option that remains juicy and tender, making it a great choice for a quick weeknight meal or a special occasion.
Step 1
In a bowl, mix together the tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper. Rub this spice blend all over the chicken breasts, then pour buttermilk over them to coat. Cover the bowl and pop it in the fridge to marinate for at least 4 hours, or even overnight if you have the time.
Step 2
When you’re ready to cook, preheat your oven to 400°F (200°C). Take the chicken out of the marinade and place it on a greased or lined baking sheet. Toss out any leftover marinade.
Step 3
Roast the chicken in the oven 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 at least 160°F (71°C) in the thickest part. Let it rest a few minutes before serving.
406
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Options To Try
Serve with warm naan bread, a side of cooling cucumber raita, and a fresh salad. It also pairs well with basmati rice or roasted vegetables to complete the meal.
How To Freeze This Dish
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and flavorful. Avoid freezing as it may alter the texture.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well; just adjust the cooking time as they may take a bit longer to cook through.
What can I use if I don’t have buttermilk?
You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar.
How spicy is this recipe?
It has a moderate heat level from cayenne pepper, but you can reduce or omit it to make it milder.
Can I marinate the chicken for less than 4 hours?
Yes, but marinating for at least 4 hours or overnight gives the best flavor and tenderness.
Should I cover the chicken while roasting?
No need to cover; roasting uncovered helps develop a nice crust on the chicken.
How do I know when the chicken is fully cooked?
Use a meat thermometer—the internal temperature should reach 160°F (71°C).
Can I grill the chicken instead of roasting it?
Yes, grilling works great; cook over medium heat until the chicken reaches the proper internal temperature.
Is amchur powder essential for the flavor?
It adds a tangy note, but you can substitute with a little lemon juice or skip if unavailable.
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