Tandoori Dry Rub - Tandoori Chicken (in a pan)
Updated: Jan 28
I've been singing all kinds of praises to everyone about this blend and how EASY it is to use it. So it is only natural I have to put my money where my mouth is. A tandoor is a large clay oven used by Indians to cook meats and breads. These ovens are wood burning and can go to insanely high temperatures. One of the more widely known dishes made in a tandoor is tandoori chicken (naan is of course the most famously known). These are marinated pieces of chicken that are roasted in a hot tandoor on a skewer to give a nice char on the outside and yet is moist on the inside.
Not sure about you but I sure don't have a tandoor hanging around so I've come up with a simple recipe to get the char and enjoy a quick tandoori chicken at home. Making this dish does require bit of attention (so as to not burn the marinade) but trust me it will be worth it.
Tandoori Chicken Breast
Prep Time: 30mins
Cook Time: 25 mins
2 chicken breasts at room temperature
1/4 cup full-fat greek yogurt at room temperature
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon salt
2 teaspoons One Good Knife Tandoori Dry Rub
3 tablespoon oil (I prefer avocado oil)
In a bowl mix the yogurt, garlic, ginger, salt and One Good Knife Tandoori Dry Rub.
Add the chicken into the bowl and evenly coat with the yogurt mix.
Allow to marinate for 30 mins maximum.
Heat a sauté pan to a medium with the oil.
Once hot gently add in the chicken breasts. Sear each side for about 5 mins.
Keep turning the chicken breast to ensure it doesn't burn but browns all around. This will take about 7 mins or when reaches an internal temperature of 165 F
Serve with lemon wedges, naan, rice or over a salad.