Busy Mama’s Tandoori Chicken

Good for Baby, Good for Mama

Busy Mama’s Tandoori Chicken


4 servings


C = cup
# = pound
T = tablespoon
t = teaspoon



  • 2 # skin-on chicken breasts

  • ¼ inch piece fresh ginger

  • ½ C pasteurized plain whole milk Greek yogurt

  • 2 T tomato paste

  • 5 cloves garlic

  • 1 t kosher salt

  • ½ t freshly ground black pepper

  • 1 t ground cumin

  • ½ t cayenne pepper

  • 1 t ground turmeric

  • 1 t garam masala

  • 1 small handful fresh cilantro

  • 1 T unsalted butter

  • 1 lime, for garnish


  • 2 limes

  • 1 red onion

  • 1 t ground coriander

  • 1 pinch kosher salt


  1. Cut 2 pounds of skin-on chicken breasts into cubes. Set aside. 

  2. Thoroughly wash ¼-inch piece of fresh ginger (including the skin) under cool, running, drinkable water. Peel the skin with the back of a spoon, grate, and set aside.

  3. In a large bowl, mix together the grated ginger, ½ cup of pasteurized plain whole milk Greek yogurt, 2 tablespoons of tomato paste, 5 cloves of crushed garlic, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, 1 teaspoon of ground cumin, ½ teaspoon of cayenne pepper, 1 teaspoon of ground turmeric, and 1 teaspoon of garam masala. Add the chicken and coat well with the marinade. Refrigerate for 1-6 hours.

  4. 30 minutes before cooking, remove the chicken from the fridge and preheat oven to 400°F.

  5. Meanwhile, thoroughly wash 2 limes (including the rinds) under cool, running, drinkable water. In a small bowl, add the juice of both limes, 1 thinly sliced red onion, 1 teaspoon of ground coriander, and a pinch of kosher salt. Stir to coat evenly. Set aside.

  6. Thoroughly wash 1 small handful of fresh cilantro under cool, running, drinkable water. Chop and reserve for garnish. 

  7. Place the chicken in a roasting pan, place in the oven for 35 minutes. Turn every 10 minutes to ensure even cooking. Broil on high for 5 minutes, brushing with 1 tablespoon of melted unsalted butter for a crispy skin finish. Cook until the chicken registers 165°F on an instant-read thermometer. 

  8. When chicken is finished, squeeze the juice of 1 lime, top with chopped cilantro and serve hot alongside the quick pickled onions. Eat up, Mama!

Recipe By

Kanchan Koya
of Spice Spice Baby

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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