Tandoor-Grilled Chicken Cutlets – A Flavorful Take on Thin Sliced Chicken Breast Recipes

PREP TIME

20 minutes
Marination Time: 30 minutes (Recommended)

COOK TIME

15-18 minutes

SERVINGS

4 (serves 2–3 as a main)

Ingredients

For the Chicken:
  • 4 thin sliced chicken breasts (approx. 1.5 lbs or 680g total)
  • 2 tablespoons Greek yogurt
  • 1 tablespoon olive oil
  • Juice of half a lemon
  • 1 teaspoon ginger-garlic paste
  • Salt to taste
For the Spice Mix:
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric
  • 1 teaspoon coriander powder
  • ½ teaspoon chili powder (adjust to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon garam masala (or Italian seasoning for a Western twist)

For Garnish:

  • Fresh cilantro, chopped
  • Lemon wedges

Equipment Used

Tandoor Oven: CH04 – 34″ x 34″ Commercial Tandoori Oven
  • The CH04 tandoor oven is perfect for cutlet-style meats. It provides high heat and deep roasting without drying out thin cuts. Ideal for catering or backyard BBQs, it brings that authentic clay-fired touch to traditionally oven-baked recipes.
Stainless Steel Skewers: AS05 – Round- Tandoor Skewers – 36″
  • Since we’re using thin sliced chicken breast, wide skewers or a custom wire grate is ideal to keep the chicken flat and avoid curling or tearing. Always brush lightly with oil before placing meat.

Instructions

How to Make Tandoor Chicken Cutlets with Thin Sliced Chicken Breasts – Step-by-Step

Step 1. Prep the Chicken

  • Start with thin sliced chicken breasts. If you only have whole breasts, slice them in half horizontally and pound gently with a meat mallet between two sheets of plastic wrap to ensure even thickness.
  • Thin slices cook quickly and are ideal for this method because they get charred edges with juicy centers—just like traditional baked chicken cutlets, but with a tandoori twist.

Step 2. Marinate with Flavor

  • In a large bowl, mix Greek yogurt, olive oil, lemon juice, ginger-garlic paste, and all the dry spices from the spice mix list.
  • Add the chicken cutlets and coat thoroughly, massaging the marinade into every piece. Let it rest for at least 30 minutes in the refrigerator. The yogurt tenderizes the chicken while the spices infuse it with deep flavor.

Step 3. Fire Up Your Tandoor Oven

  • Light up your CH04 commercial tandoor oven using charcoal or wood fire for traditional heat. Allow it to reach its optimal temperature—around 500°F (260°C). This takes approximately 30–40 minutes depending on your fuel type.
  • The high radiant heat is what transforms this recipe from one of your usual chicken cutlet recipes to a flavor-packed experience with beautifully charred, juicy slices.

Step 4. Grill or Skewer the Chicken

  • Thread the marinated thin chicken slices onto wide skewers, allowing them to drape and roast evenly. If your oven supports it, use a wire grate rack to lay them flat and avoid curling.
  • Carefully lower the skewers or rack into the tandoor, positioning it above the glowing embers but not directly touching the clay wall.

Step 5.  Cook to Perfection

 

  • Roast the chicken for 6–8 minutes per side, flipping halfway for even browning. Watch for golden edges and slight charring—that’s your cue that it’s done.
  • Depending on the thickness of your cutlets and your tandoor’s intensity, total cook time will be 15–18 minutes.
  • You can baste with a little butter or oil halfway through to enhance shine and prevent dryness.

Step 6. Rest and Serve

 

  • Remove the skewers or rack from the tandoor using heat-safe gloves. Let the chicken rest for 5 minutes to lock in juices.
  • Slice or serve whole, garnished with fresh cilantro and lemon wedges.
  • Serve with naan, rice, or a crisp salad. You can also use them in wraps, grain bowls, or even tacos for a healthy and smoky protein option.

Pro Tips for Best Results

  • Marinate longer for deeper flavor: Overnight marination will make your chicken ultra-tender and flavorful.
  • Don’t overcook: Thin sliced chicken can go from juicy to dry fast. Monitor closely and don’t exceed 20 minutes.
  • Flavor boost: Add 1 tsp of smoked paprika or chipotle for a Western-Mexican fusion.
  • Tandoor hack: Add a wood chip to the tandoor for an extra burst of smoke before cooking.
  • Crispier edges: Pat chicken dry slightly before roasting if you want more char.

Why This Recipe Works

  • This is one of those thin sliced chicken breast recipes that hits every note: simple prep, big flavor, and fast cooking. It combines the approachable idea of baked chicken cutlets with the boldness of tandoor grilling, adding a whole new level of texture and taste.
  • If you’ve been exploring chicken cutlet recipes or want to upgrade your weekly meal prep, this tandoori-style method of cooking offers restaurant-quality results at home or in a commercial kitchen.

Need Help? Order and Technical Support

Have questions or ready to place an order? Reach out to us via phone at +1(727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the Operation Manual for our CH & CS models to get started with your Tandoor oven today.

About Tandoor Morni

Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.

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