Chicken Tandoori
with roasted cauliflower / cucumber and tomato salsa

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; 16 oz Cauliflower, fresh or frozen, chopped; 1 1/2 Tbsp Oil, cooking; 1 tsp Curry powder; 1/2 tsp Cumin; 1/2 tsp Salt; 1 tsp Coriander, ground; 1 tsp Cumin; 1 tsp Curry powder; 1 tsp Paprika; 1/2 tsp Turmeric; 1/4 tsp Cayenne; 2 tsp Ginger, fresh, grated; 2 cloves Garlic, chopped; 6 Tbsp Coconut milk, light; 1 1/2 lbs Chicken thighs, boneless and skinless; 1 Limes, wedges; 4 Tbsp Water; 1 Tbsp Tomato paste; 1 tsp Honey

Active: 30 Total: 50

Original GF Paleo Vegetarian

Chicken Tandoori is a traditional Indian dish that produces fragrant and tender chicken. Reviewers loved the depth of flavor that came from the optional step of toasting spices when this dish was last featured in 2022.

Ingredients

Metric

Servings:

Cucumber and Tomato Salsa:

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

Indian-Spiced Roasted Cauliflower:

Cauliflower, fresh or frozen - 16 oz , chopped
Oil, cooking - 1 1/2 Tbsp
Curry powder - 1 tsp
Cumin - 1/2 tsp
Salt - 1/2 tsp

Chicken Tandoori:

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
Coconut milk, light - 6 Tbsp
Chicken thighs, boneless and skinless - 1 1/2 lbs
Limes - 1 , wedges
Water - 4 Tbsp
Tomato paste - 1 Tbsp
Honey - 1 tsp

Prep

Make spice mix - Combine coriander, cumin (portion for chicken), curry powder (portion for chicken), 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 marinade - Mix together spices with ginger, garlic, and coconut milk. Divide in half. (Can be done up to 4 days ahead)
Marinate chicken - Cut slits into the chicken (to increase surface area for marinade). Place chicken in single layer in an oven-safe baking dish. 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)
Cauliflower (if not using frozen) - Chop. (Can be done up to 5 days ahead)
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

Heat oven to 450F / 232C. Situate racks so that you can fit baking dish with chicken and a sheet pan.
Toss cauliflower with oil, curry powder (portion for cauliflower), cumin (portion for cauliflower), and salt and spread out onto a sheet pan. Bake cauliflower for 25 to 35 minutes, until golden and crispy, shaking and rotating once midway through. Transfer baking dish with chicken to oven and bake for 20 to 25 minutes or 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 roasted cauliflower, salsa, and lime wedges on the side.

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