Ingredients for Alan's Tandoori Chicken
- 2 lbs boneless, skinless chicken breasts
- 1 cup tandoori paste
- 1 cup plain yogurt
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Alan's Tandoori Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Alan's Tandoori Chicken
- Slice 2 lbs chicken breasts lengthwise into 1/2-inch thick pieces.
- In a large bowl, whisk together 1 cup tandoori paste, 4 cloves minced garlic, 1/4 cup lime juice, and 1 cup plain yogurt.
- Add the sliced chicken to the marinade, ensuring each piece is thoroughly coated.
- Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours for maximum flavor.
- Preheat your grill or large skillet over medium-high heat. Lightly oil the grill grates or pan.
- Grill or pan-fry the chicken for 5-7 minutes per side, or until cooked through and slightly charred. Internal temperature should reach 165°F (74°C).
- Serve immediately with a refreshing green salad or a cool cucumber-yogurt raita (finely diced cucumber mixed with plain yogurt, salt, and pepper to taste).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
5g
Carbs
0g
