Chicken Tandoori
with cucumber and tomato salsa / naan

Name: Chicken Tandoori
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 oz Cucumbers, diced; 16 oz Tomatoes, roma, diced; 3 Tbsp Cilantro, chopped; 2 Tbsp Lime juice; 1 tsp Coriander; 1 tsp Cumin; 1 tsp Curry powder; 1 tsp Ginger, ground; 1 tsp Paprika; 1/2 tsp Turmeric; 1/4 tsp Cayenne; 2 cloves Garlic, chopped; 6 Tbsp Yogurt, plain; 2 Tbsp Oil, cooking; 1 1/2 lbs Chicken thighs, boneless and skinless; 1 Limes, wedges; 4 Tbsp Water; 1 Tbsp Tomato paste; 1 tsp Honey; 4 rounds Naan, gluten-free (sub any gluten-free flatbread)

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

Chicken Tandoori is a traditional Indian dish that produces fragrant and tender chicken thanks to a marinade of spices and yogurt. Reviewers loved the depth of flavor that came from the optional step of toasting spices when this dish was first featured in 2016.

Ingredients

Metric

Servings:

Cucumber and Tomato Salsa:

Cucumbers - 8 oz , diced
Tomatoes, roma - 16 oz , diced
Cilantro - 3 Tbsp , chopped
Lime juice - 2 Tbsp

Chicken Tandoori:

Coriander - 1 tsp
Cumin - 1 tsp
Curry powder - 1 tsp
Ginger, ground - 1 tsp
Paprika - 1 tsp
Turmeric - 1/2 tsp
Cayenne - 1/4 tsp
Garlic - 2 cloves , chopped
Yogurt, plain - 6 Tbsp
Oil, cooking - 2 Tbsp
Chicken thighs, boneless and skinless - 1 1/2 lbs
Limes - 1 , wedges
Water - 4 Tbsp
Tomato paste - 1 Tbsp
Honey - 1 tsp
Naan, gluten-free - 4 rounds (sub any gluten-free flatbread)

Prep

Make spice mix - Combine coriander, cumin, curry powder, ginger, paprika, turmeric, and cayenne. (Can be done ahead at any time)
(Optional step) Toast spices: Heat a frying pan over medium heat and warm up / toast spices until fragrant. Remove from heat.
Garlic - Chop garlic. (Can be done up to 4 days ahead)
Make yogurt marinade - Mix together spices with garlic, yogurt, and oil. Divide in half. (Can be done up to 4 days ahead)
Marinate chicken - Cut slits into the chicken (to increase surface area for marinade). Cover in half of the marinade, sprinkle on some salt, and then tenderize with a fork. Marinate for at least 20 minutes and ideally overnight. (Can be done 1 day ahead)
Cucumbers / Tomatoes / Cilantro / Limes - (If prepping right before cooking, get chicken in the oven / on the grill before returning to prep.) Prep as directed.

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Make

If cooking in the oven: Turn on broiler and situate top oven rack so that it’s about 5” to 6” / 13 to 15 cm from the heat source. Line a sheet pan with foil. Brush off excess marinade from chicken (you want to leave some on but not too much) and arrange chicken on sheet pan. Broil for 5 to 8 minutes on each side, until chicken is cooked through to 165F / 74C.
If cooking on the grill: Heat grill to 450F / 232C degrees. Clean grates and brush with some oil. Brush off excess marinade from chicken (you want to leave some on but not too much) and place chicken onto grill grates. Grill for ~2 minutes on each side with the cover closed. Turn down heat to medium, close cover and cook for for another 6 to 12 minutes, or until chicken reaches 165F / 74C.
Make salsa by combining cucumbers, tomatoes, cilantro, and lime juice. Season to taste with salt.
Whisk water, tomato paste, and honey into remainder of marinade. Heat up over low heat until sauce is warmed up.
Toast naan.
Enjoy chicken with sauce. Serve lime wedges, naan, and salsa on the side.

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