Bazari Chicken Recipe
Boneless chicken breast marinated overnight in fresh ginger and creamy garlic sauce roasted to perfection.
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Ingredients
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Marinade
Finishing & Garnish
Method
Marinade
Prepare chicken
Trim any excess fat from the chicken breasts. If breasts are thick, butterfly or pound to an even thickness about 1/2–3/4 inch so they cook evenly. Pat dry with paper towels.
Make marinade
In a large bowl, combine yogurt, grated ginger, grated garlic, heavy cream, lemon juice, oil, ground cumin, ground coriander, garam masala, turmeric, red chili powder, salt, black pepper and chopped cilantro. Whisk until smooth and uniform.
Marinate chicken
Add the chicken breasts to the bowl and coat thoroughly with the marinade. Massage marinade into the meat so it penetrates. Cover tightly and refrigerate at least 8 hours or preferably overnight for best flavor and tenderness.
Roasting / Grilling
Bring to room temperature
Remove the marinated chicken from the refrigerator 30–45 minutes before cooking to take the chill off. Preheat the oven to 220°C (425°F). If using a grill, preheat to medium-high and oil the grates.
Prepare baking tray or skewers
Line a rimmed baking sheet with foil and set a wire rack on it (for oven). If using skewers for a tandoori-style presentation, thread breasts cut into large pieces onto skewers, leaving small gaps for heat circulation.
Roast or grill
Place the chicken on the wire rack or directly on the grill. Roast in the preheated oven 18–22 minutes, flipping once halfway, or grill 10–12 minutes per side depending on thickness. Cook until internal temperature reaches 74°C (165°F) and juices run clear. Watch so yogurt-based marinade does not burn; lower heat if browning too quickly.
Rest
Remove from oven or grill and let rest 5–7 minutes to allow juices to redistribute. Resting also helps the chicken finish cooking gently to the final safe temperature.
Serving & Garnish
Slice the chicken breasts diagonally into 1/2-inch strips. Transfer to a warm platter, arrange onion rings around, sprinkle with chopped cilantro, and place lemon wedges on the side. Serve immediately as a tandoori grill sizzler with naan, steamed rice, or a fresh salad.