Tandoori Chicken Breast Recipe with Multigrain Naan – Step-by-Step Guide

Step 1: Marinate the Chicken

• Start by mixing the yogurt, lemon juice, olive oil, garlic paste, and spices in a bowl. Add chicken breasts and coat well.
• Cover and refrigerate for at least 1 hour—longer if you have time.
• This spice blend is simple yet effective, and it’s a healthy twist that keeps your chicken breast recipes flavorful and moist.

Step 2: Prepare the Multigrain Naan Dough

• In a large mixing bowl, combine all flours, flaxseed, baking powder, salt, and sugar. Add yogurt, warm water, and olive oil. Mix and knead for 8–10 minutes until you have a soft, pliable dough.
• Cover and let it rise for 1 hour in a warm spot until doubled in size.

Step 3: Cook the Chicken in the Tandoor

• Once marinated, thread the chicken breasts onto skewers.
• Preheat your CH02 Tandoor Oven until it’s extremely hot (~450–500°C).
• Insert skewers into the tandoor vertically. Cook for 10–12 minutes, rotating occasionally. The chicken should have charred edges and reach an internal temp of 165°F.
• Remove and rest for 5 minutes before slicing.

Step 4: Shape and Cook the Multigrain Naan

• Divide dough into 8 balls. Roll each into an oval shape.
• Brush one side with water and sprinkle the other with garlic, cilantro, or sesame if desired.
• Using the naan gaddi cushion, press the wet side of the naan onto the inner tandoor wall.
• Let it cook for 1–2 minutes until puffed and browned. Remove with a naan hook and brush with melted ghee.

Step 5: Serve Together

• Place sliced grilled chicken breast on a platter alongside warm, soft multigrain naans.
• Top with a spoonful of mint yogurt sauce or serve with a side of cucumber salad for a refreshing contrast.