Description
Tandoori Chicken is a mild Indian curry with yogurt-marinated chicken, warm spices, and a creamy sauce. Easy to make and full of flavor.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup Greek yogurt
- 2 red onions
- 2 garlic cloves
- 1/2 lemon
- 3 tablespoons vegetable oil
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- Fresh parsley
- Sliced cucumber (optional)
- (Steamed) white rice
- Naan bread
Instructions
- Cut about 1 lb boneless, skinless chicken thighs (or chicken breast) into bite-sized pieces. Place in a large mixing bowl and season with salt.
- Add 3 tablespoons vegetable oil and mix it through the chicken. Then add 2 teaspoons ground turmeric, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 2 teaspoons garam masala, 1 teaspoon ground ginger, and 1 teaspoon cayenne pepper, or more if you like it spicy. Mix well until the chicken is fully coated.
- Stir in 1 cup Greek yogurt along with the juice of 1/2 small lemon. Cover and refrigerate for at least 1 hour. Longer is even better, as the flavors will soak in more.
- Finely chop 2 red onions and 2 garlic cloves, then sauté them briefly in a drizzle of vegetable oil.
- Add the marinated chicken, including any leftover marinade, and cook over medium heat, stirring occasionally, until the chicken is cooked through and the sauce has thickened. This takes about 15 to 20 minutes. Add a splash of water if the sauce thickens too quickly.
- Serve with steamed white rice, parsley, cucumber, and of course naan.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian