Tandoori Chicken

My husband and I love Indian food.  Getting the kids to eat it is a whole other story.  They actually tried this dish and half of them loved it.  That's pretty good!

This dish is adapted from the American Test Kitchen's Recipe.
This recipe does contain dairy.  I had my dairy allergic eat some that did not have the dairy on it...

Fast Tandoori Chicken 

Serves 4

Homemade Garam Masala

In the blender or spice grinder put:

2 TBSP coriander seeds

1 TSP cardamom seeds 

1 ½ TSP black peppercorns

Blend or grind until relatively fine.

Tandoori Ingredients

2 tablespoons vegetable oil
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
2 tsp. ground ginger
All of the garam masala made above
¼ teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain greek yogurt
4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2 teaspoons table salt
4 large boneless skinless chicken breasts, cut lengthwise in half to reduce the thickness

Instructions

1. Heat oil in small skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 1 minute. Add ginger, garam masala, cinnamon, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Place chicken breast pieces in the bowl.  Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.
3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken breast pieces on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 10 to 15 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)
4. After removing chicken from oven, turn oven to broil and heat 10 minutes. The oven needs to come up to temperature without the chicken in the oven or it will be over cooked and burnt.  Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots.  Flip and cook until instant-read thermometer inserted into thickest part of chicken registers 165 degrees, approximately 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.