Tandoori Chicken Platter

Step 1

Pour the 0.75 cup yogurt into a small bowl, then add the 2 tablespoons tandoori spice blend, 2 tablespoons lemon juice, minced garlic, and minced ginger to the same bowl.

Step 2

Stir the marinade with a spoon until uniform in color and no streaks of spice powder remain, about 20 seconds.

Step 3

Pat the 1 pound chicken breasts dry with paper towels to remove any surface moisture so the marinade sticks better.

Step 4

Place the chicken breasts on a cutting board and lay one hand flat on top of each breast; use a sharp knife to slice each breast horizontally in half, creating two thinner pieces from each breast.

Step 5

Place the chicken pieces in a shallow bowl or zip-top bag and pour the entire marinade over them, turning each piece to coat all surfaces evenly.

Step 6

Cover the bowl or seal the bag and refrigerate for at least 15 minutes while you prepare the platter vegetables.

Step 7

Place the cucumber on a cutting board and slice it lengthwise into 4 long quarters, then slice each quarter crosswise into thin half-moons about 1/8-inch thick.

Step 8

Cut the red onion in half from root to tip, then place the flat side down on the board and slice thinly crosswise into half-rings.

Step 9

Remove the chicken from the refrigerator and let it sit at room temperature for 5 minutes so it cooks more evenly.

Step 10

Place a 12-inch cast iron skillet or grill pan over medium-high heat and wait until a drop of water flicked onto the surface sizzles and evaporates within 1 second, about 2–3 minutes.

Step 11

Lay the chicken pieces on the hot skillet in a single layer, leaving 1 inch of space between each piece so they cook, not steam.

Step 12

Cook without moving the chicken for 5–6 minutes until the bottom surface turns deep golden-brown with dark charred patches, then flip each piece over with tongs.

Step 13

Cook the second side for 4–5 minutes until it also turns golden-brown with charring; an instant-read thermometer inserted into the thickest part should read 165°F.

Step 14

Transfer the cooked chicken to a clean cutting board or serving plate and let it rest for 2 minutes so the juices stay inside when you eat it.

Step 15

Divide the sliced cucumber and onion between two plates, arranging them in two separate mounds on each plate.

Step 16

Place the rested chicken pieces on top of or beside the vegetables on each plate.

Step 17

Cut the lime in half and place one half on each plate, or cut it into wedges and tuck them around the platter.

Step 18

Scatter the 0.25 cup fresh cilantro leaves evenly over the chicken and vegetables on both plates.