Tandoori Chicken

  • 2 1/2 lbs skinless, boneless chicken
  • 1 3/4 Tbsp tandoori seasoning mix
  • 2 cloves garlic, minced
  • 1 Tbsp fresh grated ginger
  • 1 1/2 Tbsp fresh lemon juice
  • 1 cup plain Greek yogurt
  • Chutney, for serving

In a large bowl combine the tandoori seasoning, garlic, ginger, lemon juice and yogurt, forming a paste.  Cut chicken into 1 1/2” chunks.  Add the chicken to the bowl and combine to coat each piece thoroughly.  Cover with plastic wrap and place in the refrigerator overnight or for at least 3 hours.  Preheat the oven to 425°.  Shake off excess marinade from each piece of chicken and arrange on a lightly-oiled or parchment-lined baking sheet, keeping chunks from touching each other.  Place in the oven for about 10 minutes.  Drain any accumulated liquid from the baking sheet and set the broiler on high.  Return sheet to the oven for a few minutes until the chicken browns and chars in spots.  Turn chicken to brown the other side, being careful not to burn.  Serve with basmati rice and chutney.