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Chicken Tandoori
with cucumber and tomato salsa / naan

Active: 30 minTotal: 50 min

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 last featured in 2018.

Ingredients

Servings:
4
Metric
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
  • Paprika - 1 tsp
  • Turmeric - 1/2 tsp
  • Cayenne - 1/4 tsp
  • Ginger, fresh - 2 tsp, grated
  • Garlic - 2 cloves, chopped
  • Yogurt, plain or Greek - 6 Tbsp
  • Oil, cooking - 2 Tbsp
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Limes - 1, wedges
  • Foil - for broiling
  • Water - 4 Tbsp
  • Tomato paste - 1 Tbsp
  • Honey - 1 tsp
  • Naan - 4 rounds (sub any flatbread)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make spice mix - Combine coriander, cumin, curry powder, paprika, turmeric, and cayenne. (Can be done ahead at any time)
  2. (Optional step) Toast spices: Heat a frying pan over medium heat and warm up / toast spices until fragrant. Remove from heat.
  3. Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Make yogurt marinade - Mix together spices with ginger, garlic, yogurt, and oil. Divide in half. (Can be done up to 4 days ahead)
  5. 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)
  6. Cucumbers / Tomatoes / Cilantro / Limes - (If prepping right before cooking, get chicken in the oven before returning to prep.) Prep as directed.

Make

  1. 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.
  2. Make salsa by combining cucumbers, tomatoes, cilantro, and lime juice. Season to taste with salt.
  3. Whisk water, tomato paste, and honey into second half of marinade. Heat up over low heat until sauce is warmed up.
  4. Toast naan.
  5. Enjoy chicken with sauce. Serve lime wedges, naan, and salsa on the side.

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Reviews

This meal has 25 reviews

A little bland, not sure what it needed

By: Sara
Posted: Dec 10, 2019
Diet: Original

Super tasty!!! Will make even more sauce next time.

By: Marin
Posted: Dec 09, 2019
Diet: Original

I thought this was great except I didn't really like the use of chicken thighs. Would probably try it with chicken breasts next time. I'm not super accustomed to cooking thighs so maybe I did something wrong? But the texture was just weird to me and I would have enjoyed it better with the breasts instead I think.

By: Victoria
Posted: Dec 03, 2019
Diet: Original

Really great and rich flavors using fresh cauli, Kite Hill vegan yogurt, no eggs for vegan fussbudget. Forgot all about the cucumber and didn't miss it.

By: Mark
Posted: Nov 28, 2019
Diet: Vegetarian

Liked sauce quite a bit but this one was just good but not great for us. The chicken turned out good but as a whole the meal just didn't knock us out. Again, not bad just not super.

By: Adelle
Posted: Nov 25, 2019
Diet: Original

I wish there were a way to avoid making the side salad and still include a veggie. Maybe spinach would have worked? Otherwise, the chicken came out great!

By: Audra
Posted: Nov 24, 2019
Diet: Original