with cucumber and tomato salsa / naan
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 2019.
- Cucumbers - 8 oz, diced
- Tomatoes, roma - 16 oz, diced
- Cilantro - 3 Tbsp, chopped
- Lime juice - 2 Tbsp
- Coriander, ground - 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)
Make spice mix - Combine coriander, cumin, curry powder, 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.
Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Make yogurt marinade - Mix together spices with ginger, 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)
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.
Make salsa by combining cucumbers, tomatoes, cilantro, and lime juice. Season to taste with some salt.
Whisk water, tomato paste, and honey into second half of marinade. Heat up over low heat until sauce is warmed up.
Enjoy chicken with sauce. Serve lime wedges, naan, and salsa on the side.
Slightly overcooked the chicken. Should have used my airfrier instead because it ALWAYS turns out well when I do that. The salsa was a little bland - probably should have gone a little heavier on the salt/spice. Had potential for sure. Might make it again with those adjustments.0 Helpful
We enjoyed this. I made the original recipe and added roasted califlower with cumin seeds. Marinated chicken in advance. Came together quickly at dinner time. Everyone loved it.0 Helpful
Eggs always take 3x longer for me. But I know that about shashuka now!0 Helpful
OMG. The sauce! So delicious. Naan dipped in the sauce= YUM!!0 Helpful
Delicious, super easy once the marinade was on. Keep naan in the freezer for an easy pantry meal.0 Helpful
I loved the chicken but the salsa was weirdly bitter.0 Helpful