Overcooking the chicken breasts makes it coarse and dry but marinating the chicken with yoghurt makes it extremely tender, soft and moist. Tandoori chicken is an Indian way of marinating chicken, extremely easy to make once you have the herbs, time and patience to let it soak it at least 12~24hours before cooking.
I often use ‘Salted rice malt’ which is called shiokoji in Japanese which also make meat very tender. Blending both the shiokoji and yoghurt makes the Tandoori Chicken even more tender. I am certain many readers may not be familiar with ‘Salted rice malt’ – shiokoji – so I will put up a post in the near future.