We like to do the prep the evening before and marinate overnight. (The prep takes about 20 minutes.) If you would prefer to do everything the day of, allow at least 2 hours to marinate.
Since we don’t have a tandoor, we do the best we can with our grill. Super easy to make, but make sure to allow time to marinate—preferably overnight.
4 cups cooked Basmati rice and/or naan bread
If using boneless breasts, place each breast between 2 sheets of wax paper and pound with flat side of mallet, rolling pin or cast iron pan to 1/2" thickness.
Place chicken in large resealable plastic bag or tupperware.
Brush grill grates with oil.
Scrape excess marinade off chicken; season with salt (optional).
Serve with basmati rice and/or naan bread. If you need some veggies, we suggest roasting some cauliflower and carrots seasoned with a little cumin, salt and pepper.