So this recipe is a little less traditional than normal Tandoori chicken. Not because of any modification of spices or ingredients; the flavor is definitely there. But in the cooking method.
Traditional Tandoori chicken is made in a tandoor (traditional clay oven). These days, you’ll see a lot of recipes calling for it to be grilled. But sometimes, it’s cold. And sometimes, you don’t want to or have time to fire up the grill.
There’s a couple things I did differently with this tandoori chicken recipe versus others out there. Firstly, I cut the chicken breast/thighs up into chunks instead of whole breast or thighs. This accomplishes several things.
First, its easier for me to portion out an exact portion size if you’re counting calories/macros and going for a goal. Second, it just has more flavor. When you’re marinating chicken chunks as opposed to whole pieces of chicken; there’s just more surface area to face the marinade and therefore more flavor.
Second was the cooking method. I’ll include a way to do it on the grill in skewers, but spreading out the chicken chunks on a sheet pan and cooking them under the oven broiler on low creates a very nice char without drying it out (thanks to the yogurt marinade). Enjoy!