Tandoori Chicken

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Tandoori Chicken Without a Special Oven or 25 Ingredients
The cylindrical clay ovens you see in Indian restaurants certainly look impressive, but Raghavan Iyer, author of Indian Cooking Unfolded, says they aren't necessary to turn out spicy, succulent chicken that's worthy of any buffet. To make his supereasy take on the classic dish, you combine yogurt and spices (just 3 of them) in the blender, let chicken breasts sit in the sauce for a half-hour, and then grill or oven-roast.

Get the recipe: Tandoori Chicken
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