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Week of 8/1/16

Chicken Tandoori
with roasted cauliflower and cucumber and tomato salsa

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 (we use paleo-friendly coconut milk instead). 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
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212

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
  • Coconut milk, light - 6 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
Indian-Spiced Roasted Cauliflower:
  • Cauliflower, fresh or frozen - 16 oz , chopped
  • Oil, cooking - 1 1/2 Tbsp
  • Curry powder - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Salt - 1/2 tsp

Choose Cooking Method

Prep

  1. Make spice mix - Combine coriander, cumin (portion for chicken), curry powder (portion for chicken), 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)

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Prep

  1. Cauliflower (if not using frozen) - Chop. (Can be done up to 5 days ahead)

  2. Make marinade - Mince the garlic. Mix together spices, garlic, and coconut milk. (Can be done 1 day ahead)

  3. Marinate chicken - Cut slits into the chicken (to increase surface area for marinade) and transfer to a baking pan. 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)

  4. 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. 

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Make

  1. Preheat grill to 450F / 232C degrees. Place a grill pan or cast iron skillet on one side of the grill to preheat for the cauliflower. Clean grill grates and brush with some oil.

  2. Toss cauliflower with oil, curry powder (portion for cauliflower), cumin (portion for cauliflower), and salt. Place cauliflower in the grill pan or skillet. 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. Transfer chicken to a plate and cover loosely with foil. Continue cooking the cauliflower until golden, 5 to 10 minutes more.

  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. Enjoy chicken with sauce, lime wedges, and cilantro leaves. plus roasted cauliflower and salsa on the side.

Prep

  1. Cauliflower (if not using frozen) - Chop. (Can be done up to 5 days ahead)

  2. Make marinade - Mince the garlic. Mix together spices, garlic, and coconut milk. (Can be done 1 day ahead)

  3. Marinate chicken - Cut slits into the chicken (to increase surface area for marinade) and transfer to a baking pan. 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)

  4. 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.

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Make

  1. Preheat oven to 450F / 232C. Situate oven racks to fit the chicken and a baking sheet. Toss cauliflower with oil, curry powder (portion for cauliflower), cumin (portion for cauliflower), and salt and spread out onto a baking sheet. Place cauliflower in the oven and bake for 25 to 35 minutes, or until golden and crisp, shaking the pan midway through cooking. 

  2. While cauliflower roasts, place the baking dish with the chicken in the oven and bake for 20 to 25 minutes or until chicken is cooked through (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. Enjoy chicken with sauce, lime wedges, and cilantro leaves. plus roasted cauliflower and salsa on the side.

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