If the breasts are clean, we only have to make a few ctransverse orts in the meat so that the marinade penetrates better and they are more flavorful. If this is not the case, we remove the skin, debone and get rid of possible fat pockets.

We prepare the tandoori spice mix by crushing all the spices in a mortar until they are well ground or passing them through a grinder. In a large container, mix the yogurts with two tablespoons of the spice mixture, the lemon juice, salt to taste and the peeled and grated garlic cloves.

We introduce the chicken in the marinade and we smear well on all sides. We cover the container and take it to the fridge, where we let it sit overnight or at least four to six hours. The longer you spend in the marinade, the more flavorful and tender it will be.

After the marinating time has elapsed, we remove the container from the refrigerator and let it temper before baking. We will do it in a baking tray covered with aluminum foil, preheated to 225º C with heat up and down, for 35-40 minutes or until well cooked. We serve immediately.