Fast Tandoori Chicken

Mark BittmanYield 4 servings

Andrew Scrivani for The New York Times

Here’s a dead-simple weeknight meal that Mark Bittman came up with at the dawn of the century for fast tandoori chicken – chicken quickly marinated in yogurt and spices, then run under the broiler for less than 10 minutes. The whole process takes about an hour, but the active cooking time is around 20 minutes in total, and it makes for a delicious family meal when served with Basmati rice and some sautéed spinach.

view this recipe on NYTCooking.com

Ingredients

2 cups yogurt
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons paprika
2 teaspoons ground coriander
Juice of a lime
Salt and fresh black pepper
1 ½ pounds chicken breasts
Minced cilantro for garnish

Preparation

Step 1
Preheat broiler or grill. Combine yogurt, ginger, garlic, paprika, coriander, half the lime juice and salt and pepper to taste in a large bowl. If chicken breasts are whole, cut them in half. Dredge chicken in yogurt mixture and marinate 5 to 60 minutes, as time allows.
Step 2
If you're broiling, line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan, underside facing up; reserve marinade that does not cling to breasts. Broil 3 to 4 minutes, or until lightly browned. Turn chicken, and spoon remaining marinade over. Broil on smooth side another 3 to 4 minutes, or until lightly browned. Garnish, add remaining lime juice over chicken and serve, spooning the cooked marinade over the meat and, if you're serving it, over rice.
Step 3
If grilling, cut marinade by half. Cook 3 to 4 minutes a side, until chicken browns and is cooked through, at times brushing with marinade. Garnish, add lime, serve.