Quick Night Tandoori
Here I present my Quick Night Tandoori; a fast version of the classic Tandoori Chicken, on the table in under an hour 🙂
I have been obsessed with my Tandoori Chicken recipe since I made it but it is a ‘plan a-head’ recipe and sometimes time is not on my side. Here I have taken all of the yummy marinade and turned it into a delicious, rich sauce that is insane! This tastes rich and naughty but it’s not, you’re welcome! T-Minus 9 days.
Here is a recipe I call Quick Night Tandoori, its a fast version of the classic Tandoori Chicken; just faster 🙂
Other recipes you might like:
Sweet and Spicy Grilled Chicken
Spicy Mediterranean Roasted Chicken Breasts
Hearty Chicken & Noodle Casserole
Quick Night Tandoori
- Total Time: 50 minutes
- Yield: 6 1x
Description
Here is a recipe I call Quick Night Tandoori, its a fast version of the classic Tandoori Chicken; just faster 🙂
Ingredients
2 tbsp extra virgin olive oil (divided)
1 Small onion, (peeled and quartered)
3 cloves garlic (peeled)
1 inch fresh ginger, (peeled)
1 cup fat free yogurt ((plain or Greek))
1 tbsp sweet paprika
1 1/2 tsp salt
1 tsp cumin
1 tsp turmeric
1/2 tsp black pepper
1/4 tsp cinnamon
the juice of half a lemon
4 Boneless, skinless chicken breasts, cleaned (fat trimmed off) and cubed
Instructions
- Preheat your oven to 375.
- Combine one tbsp of the olive oil, the onion, garlic and ginger in a food processor or blender and puree until completely smooth.
- In a large bowl combine the onion puree, yogurt, paprika, salt, cumin, turmeric, pepper, cinnamon and the lemon juice; mix well.
- Heat a large frying pan over high heat, when it’s hot (it will ripple) add the chicken; season with salt and pepper.
- Saute the chicken until it’s browned but not cooked through.
- Add the yogurt sauce to the chicken; mix well and then transfer to a casserole dish.
- Bake for 30 minutes.
- Garnish with parsley and serve over rice.
Notes
- You can use chicken thighs here in place of chicken breasts but they’re higher in fat.
- Use any rice of your choosing, I went with Basmati.
- Originally posted on December 16, 2015!
- Prep Time: 10
- Cook Time: 40
- Category: Main
- Method: Oven
- Cuisine: Indian
Keywords: Quick Night Tandoori, Quick Night chicken Tandoori, chicken tandoori, Quick Night Tandoori chicken, healthy, heathy Quick Night Tandoori, LisaGCooks.com
| Servings | Prep Time |
| 6 | 10 |
| Cook Time |
| 40 |
|
|
|
|
I have been obsessed with my Tandoori Chicken recipe since I made it but it is a ‘plan a-head’ recipe and sometimes time is not on my side. Here I have taken all of the yummy marinade and turned it into a delicious, rich sauce that is insane! This tastes rich and naughty but it’s not, you’re welcome! T-Minus 9 days.
|
- 2 tbsp extra virgin olive oil divided
- 1 Small onion, peeled and quartered
- 3 cloves garlic peeled
- 1 inch fresh ginger, peeled
- 1 cup fat free yogurt (plain or Greek)
- 1 tbsp sweet paprika
- 1 1/2 tsp salt
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- the juice of half a lemon
- 4 Boneless, skinless chicken breasts, cleaned (fat trimmed off) and cubed
- Preheat your oven to 375.
- Combine one tbsp of the olive oil, the onion, garlic and ginger in a food processor or blender and puree until completely smooth.
- In a large bowl combine the onion puree, yogurt, paprika, salt, cumin, turmeric, pepper, cinnamon and the lemon juice; mix well.
- Heat a large frying pan over high heat, when it’s hot (it will ripple) add the chicken; season with salt and pepper.
- Saute the chicken until it’s browned but not cooked through.
- Add the yogurt sauce to the chicken; mix well and then transfer to a casserole dish.
- Bake for 30 minutes.
- Garnish with parsley and serve over rice.
- You can use chicken thighs here in place of chicken breasts but they’re higher in fat.
- Use any rice of your choosing, I went with Basmati.
Leave a Reply