Ingredients
- 2 tablespoons tandoori masala powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon amchur powder
- ½ teaspoon cayenne pepper, or to taste
- 1 ½ pounds chicken breasts
- ½ cup whole-milk buttermilk
Why This Recipe Is So Tasty
Full of bold and vibrant flavors that bring a taste of Indian cuisine right to your kitchen. The spices create a beautiful smoky aroma while keeping the chicken juicy and tender. It’s a perfect meal for those who love a bit of heat without overwhelming the palate.
Cooking Secrets
- Marinate the chicken for at least 2 hours, or overnight if possible, to let the flavors fully develop.
- Use a grill or broiler to get a nice char that mimics traditional tandoori cooking.
- Let the chicken rest for a few minutes after cooking to keep it moist and flavorful.
- Use a grill or broiler to get a nice char that mimics traditional tandoori cooking.
- Let the chicken rest for a few minutes after cooking to keep it moist and flavorful.
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 completely. 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, discarding any leftover marinade. Roast the chicken for about 25 to 30 minutes, or until it’s no longer pink in the middle and a meat thermometer reads 160°F (71°C). Let it rest a few minutes before serving for the best flavor and juiciness.
Serving Style Ideas
Serve with warm naan bread or basmati rice to soak up the delicious spices. A side of cooling cucumber raita or a fresh salad can balance the heat and add a refreshing contrast. Garnish with fresh cilantro and lemon wedges for extra brightness.
How To Refrigerate This Dish
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to avoid drying out the chicken. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and may stay juicier, but adjust cooking time to about 35-40 minutes.
What can I substitute for amchur powder?
You can use lemon juice or a small amount of dry mango powder as a substitute.
Do I have to marinate the chicken overnight?
No, at least 4 hours is enough, but overnight marinating enhances the flavor.
Can I grill the chicken instead of roasting?
Yes, grilling over medium heat for about 6-7 minutes per side works great.
How do I know when the chicken is cooked properly?
Use a meat thermometer; it should read 160°F (71°C) in the thickest part.
Is buttermilk necessary for the marinade?
Buttermilk helps tenderize the chicken, but you can substitute with plain yogurt.
Can I make the spice blend ahead of time?
Absolutely, store it in an airtight container for up to a month.
What sides go well with this dish?
Serve with basmati rice, naan bread, or a fresh cucumber salad.
