Ingredients
- 2 tablespoons tandoori masala powder
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon amchur powder
- ½ teaspoon cayenne pepper, or to taste
- 1 ½ pounds chicken breasts
- ½ cup whole-milk buttermilk
Why This Dish Is So Special
Cooking Tips You Should Know
- Use a grill or oven broiler to get a nice char without drying out the meat.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
Step 1
Combine together the tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Take your chicken breasts and rub this spice blend all over them. Then, pour some buttermilk over the chicken to coat it well. 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 lay the pieces on a greased or lined baking sheet. Toss out any leftover marinade. Roast the chicken 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 160°F (71°C) in the thickest part. Let it rest a few minutes before serving, and enjoy!
