AuthorSeth
Ingredients
1 cup Whole Milk Yogurt
2 tbsp Chef Mel’s Tandoori Spice Mix
1 Lemon
2 pinches skinless, boneless chicken breasts
1 pinch SaltTo Taste
Directions
Pre-Marinate
1
Combine yogurt, spices, and lemon juice in a bowl and whisk to combine.
2
Add chicken breast and toss thoroughly to coat. Refrigerate and let marinate for 6-12 hours.
Post-Marinate
3
Salt the chicken on both sides, leaving a thick coating of marinade on the chicken.
4
Cook using one of these options:
Grill
- Oil the grill well.
- Let it brown before turning over.
Bake
- Preheat oven to 425°F.
- Roast until browned.
Air Fry
- Preheat to 350°F.
- Cook for 10 minutes.
- Flip and cook for 8 more minutes.
Notes
- We used Greek yogurt, but maybe didn’t add enough salt. It turned out well using the Air Fryer method!
- We ate this with zaatar yogurt dip!
Source: Chef Mel and https://twosleevers.com/tandoori-chicken-recipe/
Ingredients
Ingredients
1 cup Whole Milk Yogurt
2 tbsp Chef Mel’s Tandoori Spice Mix
1 Lemon
2 pinches skinless, boneless chicken breasts
1 pinch SaltTo Taste