Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 8/1/16

Chicken Tandoori
with cucumber and tomato salsa and basmati rice

Active: 30 Total: 50
Original GF Paleo Vegetarian
Chicken Tandoori

Chicken Tandoori is a traditional Indian dish that produces fragrant and tender chicken thanks to a marinade of spices and yogurt. Enjoy with a fresh cucumber and tomato salsa to round out the dish.
Smarts: This is an easy meal to scale, so double and save some in the freezer.
Cooking Methods: This recipe includes instructions for using the grill or oven. Select your preferred method.

Tags
Grill Friendly, Freezer Friendly
Proteins
Chicken, non-ground
Cuisines
Asian - Indian
Save recipe
187

Ingredients

Metric
Servings:
4
Chicken Tandoori:
  • Coriander, ground - 1 tsp
  • Cumin, ground - 1 tsp
  • Curry powder - 1 tsp
  • Ginger, ground - 1 tsp
  • Paprika - 1 tsp
  • Turmeric - 1/2 tsp
  • Cayenne - 1/4 tsp
  • Garlic - 2 cloves , minced
  • Yogurt, plain - 6 Tbsp
  • Oil, cooking - 2 Tbsp
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Cilantro, fresh - for serving , leaves of
  • Limes - 1 , sliced into wedges
  • Water - 4 Tbsp
  • Tomato paste - 1 Tbsp
  • Honey - 1 tsp
Cucumber and Tomato Salsa:
  • Cucumbers - 8 oz , diced
  • Tomatoes, roma - 16 oz , diced
  • Cilantro, fresh - 3 Tbsp , chopped
  • Lime juice - 2 Tbsp
Basmati Rice:
  • Water - 1 3/4 cups
  • Rice, basmati - 1 cup

Choose Cooking Method

Prep

  1. Cook rice - Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine coriander, cumin, curry powder, ginger, paprika, turmeric, and cayenne. (Optional step) Toast spices: Heat a frying pan over medium heat and warm up / toast spices until fragrant. Remove from heat.(Can be done up to 5 days ahead)

  3. Make yogurt marinade - Mince the garlic. Mix together spices, garlic, yogurt, and oil. Divide marinade mixture in half. (Can be done 1 day ahead)

  4. 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 or up to 1 day. (Can be done up to 1 day ahead)

  5. Cucumbers / Tomatoes / Cilantro (both portions) / Limes - (If prepping right before cooking, get grill heating before continuing.)  Prep as directed. Combine cucumbers, tomatoes, and cilantro (portion for salsa) in one container. Store cilantro (portion for chicken) and limes separately. 

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Preheat grill to 450F / 232C degrees. Clean grates and brush with some oil.

  2. 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.

  3. Make salsa by combining tomatoes, cucumber, cilantro (portion for salsa), and lime juice. Season to taste with salt.

  4. Whisk water, tomato paste, and honey into remainder of marinade. Heat up over low heat until sauce is warmed up.

  5. If rice was made ahead of time, warm it in the microwave.

  6. Enjoy chicken with sauce, lime wedges, and cilantro leaves, plus basmati rice and salsa on the side.

Prep

  1. Cook rice - Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine coriander, cumin, curry powder, ginger, paprika, turmeric, and cayenne. (Optional step) Toast spices: Heat a frying pan over medium heat and warm up / toast spices until fragrant. Remove from heat.(Can be done up to 5 days ahead)

  3. Make yogurt marinade - Mince the garlic. Mix together spices, garlic, yogurt, and oil. Divide marinade mixture in half. (Can be done 1 day ahead)

  4. 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 or up to 1 day. (Can be done up to 1 day ahead)

  5. Cucumbers / Tomatoes / Cilantro (both portions) / Limes - (If prepping right before cooking, get oven heating before continuing.) Prep as directed. Combine cucumbers, tomatoes, and cilantro (portion for salsa) in one container. Store cilantro (portion for chicken) and limes separately.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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 baking sheet with foil. Brush off excess marinade from chicken (you want to leave some on but not too much) and arrange chicken on the sheet pan. Broil for 5 to 8 minutes on each side, until chicken is cooked through (165F / 74C).

  2. Make salsa by combining tomatoes, cucumber, cilantro (portion for salsa), and lime juice. Season to taste with salt.

  3. Whisk water, tomato paste, and honey into remainder of marinade. Heat up over low heat until sauce is warmed up.

  4. If rice was made ahead of time, warm it in the microwave.

  5. Enjoy chicken with sauce, lime wedges, and cilantro leaves, plus basmati rice and salsa on the side.

Reviews

Ratings

0 reviews