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 incredible! This tastes rich and naughty but it’s not, you’re welcome!
Here is a recipe I call Quick Night Tandoori, its a fast version of the classic Tandoori Chicken; just faster 🙂
This is what you’ll need
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
This is how you make it
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!
Might I suggest
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
as a side 🙂
Other recipes you might like:
Sweet and Spicy Grilled Chicken
Spicy Mediterranean Roasted Chicken Breasts
Hearty Chicken & Noodle Casserole
Recipe card below⬇️⬇️⬇️
Quick Night Tandoori
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.
Recipe 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.