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You are here: Home / Recipes / Quick Night Tandoori

Quick Night Tandoori

December 5, 2022 By Lisa Leave a Comment

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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.

Easy Tandoori

 

Here is a recipe I call Quick Night Tandoori, its a fast version of the classic Tandoori Chicken; just faster 🙂

 

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Easy Tandoori Dinner

Quick Night Tandoori


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  • Author: Lisa G Cooks
  • Total Time: 50 minutes
  • Yield: 6 1x
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Description

Here is a recipe I call Quick Night Tandoori, its a fast version of the classic Tandoori Chicken; just faster 🙂


Ingredients

Scale

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

  1. Preheat your oven to 375.
  2. Combine one tbsp of the olive oil, the onion, garlic and ginger in a food processor or blender and puree until completely smooth.
  3. In a large bowl combine the onion puree, yogurt, paprika, salt, cumin, turmeric, pepper, cinnamon and the lemon juice; mix well.
  4. Heat a large frying pan over high heat, when it’s hot (it will ripple) add the chicken; season with salt and pepper.
  5. Saute the chicken until it’s browned but not cooked through.
  6. Add the yogurt sauce to the chicken; mix well and then transfer to a casserole dish.
  7. Bake for 30 minutes.
  8. Garnish with parsley and serve over rice.

Notes

  1. You can use chicken thighs here in place of chicken breasts but they’re higher in fat.
  2. Use any rice of your choosing, I went with Basmati.
  3. 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

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weeknight chicken tandoori

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Easy Tandoori Dinner
Quick Night Tandoori
Print Recipe
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.
Servings Prep Time
6 10
Cook Time
40
Servings Prep Time
6 10
Cook Time
40
Easy Tandoori Dinner
Quick Night Tandoori
Print Recipe
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.
Servings Prep Time
6 10
Cook Time
40
Servings Prep Time
6 10
Cook Time
40
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
Servings:
Instructions
  1. Preheat your oven to 375.
  2. Combine one tbsp of the olive oil, the onion, garlic and ginger in a food processor or blender and puree until completely smooth.
  3. In a large bowl combine the onion puree, yogurt, paprika, salt, cumin, turmeric, pepper, cinnamon and the lemon juice; mix well.
  4. Heat a large frying pan over high heat, when it’s hot (it will ripple) add the chicken; season with salt and pepper.
  5. Saute the chicken until it’s browned but not cooked through.
  6. Add the yogurt sauce to the chicken; mix well and then transfer to a casserole dish.
  7. Bake for 30 minutes.
  8. Garnish with parsley and serve over rice.
Recipe Notes
  1. You can use chicken thighs here in place of chicken breasts but they’re higher in fat.
  2. Use any rice of your choosing, I went with Basmati.
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Filed Under: Chicken, Mains Tagged With: healthy, quick dinner, Tandoori

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