This Oven Broiled Tandoori Chicken is super flavorful, charred, and smoky- just like at your favorite Indian restaurant! This healthy, low carb recipe takes only 20 minutes to cook and is perfect on its own or in your favorite Indian chicken dish.
Combine all ingredients together in a large bowl or gallon-sized plastic bag. Stir (or smush around, if in a bag), to coat the chicken evenly. Cover and marinate for at least one hour, and up to overnight, in the refrigerator.
Broil for ten minutes on each side, or until chicken is charred and fully cooked (see notes).
Serve with extra lime wedges and garnish with cilantro, if desired.
Notes
I recommend using full-fat yogurt. If using fat-free, I recommend adding 2 tablespoons of olive oil to the marinade.
The chicken may come out dry if it overcooks - this can happen depending on if the chicken is cut into small pieces (and therefore cooks faster), if your broiler is hotter than most (I've had some that cook fast and some that cook slow), and even the kind of chicken used (air chilled vs. water chilled, etc.). Please adjust the cooking time according to these factors if necessary, and check the temperature for doneness with a meat thermometer (it should be 165 at the center of the thickest part when it's cooked fully).