Easy Tandoori Chicken Cutlets (Tandoori Murgh)

Moderate
Serves 4
Ingredients: 

1 cup yogurt

6 tbsp. tandoori paste, such as Tiger Tiger brand

4 boneless skinless chicken breasts, pounded to an even ½" 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

Instructions: 

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.