Chicken Tandoori
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.
Ingredients
- 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, gluten-free - 4 rounds (sub any gluten-free flatbread)
Prep
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Make spice mix - Combine coriander, cumin, curry powder, paprika, turmeric, and cayenne. (Can be done ahead at any time)
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(Optional step) Toast spices: Heat a frying pan over medium heat and warm up / toast spices until fragrant. Remove from heat.
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Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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Make yogurt marinade - Mix together spices with ginger, garlic, yogurt, and oil. Divide in half. (Can be done up to 4 days ahead)
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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)
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Cucumbers / Tomatoes / Cilantro / Limes - (If prepping right before cooking, get chicken in the oven before returning to prep.) Prep as directed.
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Make
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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.
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Make salsa by combining cucumbers, tomatoes, cilantro, and lime juice. Season to taste with some salt.
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Whisk water, tomato paste, and honey into second half of marinade. Heat up over low heat until sauce is warmed up.
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Toast naan.
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Enjoy chicken with sauce. Serve lime wedges, naan, and salsa on the side.
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