Easy Tandoori Chicken Cutlets (Tandoori Murgh)

Serves 4
  • 1 cup yogurt

  • 6 tbsp. tandoori paste, such as Tiger Tiger brand

  • 4 boneless skinless chicken breasts, pounded to an even 1/2" thickness

  • 2 tbsp. canola oil

  • 1/2 tsp. cumin seeds

  • - pinch cloves

  • - dash cayenne, or more to taste

  • - fresh ground black pepper, to taste

  • - chopped fresh cilantro, for garnish

  • 4 lime wedges and warm naan, for serving


In a large mixing bowl, whisk together yogurt and tandoori paste. Add chicken to yogurt mixture, stirring to coat; cover and refrigerate 12-18 hrs. Remove chicken from marinade; discard marinade. Heat oil in a large skillet over medium-high heat; sauté chicken, turning occasionally until chicken is cooked through (about 4 min. per side). Sprinkle with cumin seeds, cloves and cayenne; season to taste with salt and black pepper. Garnish with cilantro and serve with lime wedges and naan.