Tandoori Chicken With Garlic Spinach Recipes

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TANDOORI CHICKEN TENDERS WITH SPINACH RAITA



Tandoori Chicken Tenders With Spinach Raita image

Bring the tastes of India home for dinner with this chicken dish. As an accompaniment, naan bread can be bought in the speciality aisle of your supermarket.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

1/2 cup plain yogurt
3/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 -1 1/2 lb chicken tenders (about 8 pieces)
3 tablespoons vegetable oil
1 -1 1/2 cup panko breadcrumbs
1 1/2 cups plain yogurt
1/4 teaspoon salt
1 teaspoon ground cumin
1 tablespoon vegetable oil
black pepper (to season)
6 ounces baby spinach leaves
1/4 cup lightly packed cilantro
1/4 cup lightly packed mint leaf

Steps:

  • In a small bowl, mix yogurt, salt, cumin, coriander, turmeric, garam masala, cayenne, garlic and ginger.
  • Put tenders in a resealable ziplock plastic bag and add the yogurt mixture to the bag. Toss to coat the chicken.
  • Seal bag, squeezing out excess air and marinate, refrigerated, at least 20 minutes and up to overnight.
  • When ready to cook chicken, remove tenders from marinade. Pour panko on to a plate and press tenders into panko, turning, until well coated.
  • Heat oil in large skillet until shimmering. Cook tenders, in batches if needed to avoid crowding, 3 to 4 minutes per side (or to 165 degrees). Add additional oil to pan as needed. Transfer tenders to a serving plate. Serve with Spinach Raita and naan bread.
  • To Make the Spinach Raita: Heat oil in a large non stick skillet until shimmering. Add spinach and sprinkle with black pepper. Stir-fry until spinach is wilted, about 3 to 5 minutes. Remove spinach from pan. Cool and drain, then squeeze out excess moisture. Chop and set aside.
  • In food processor or blender, combine yogurt, cilantro, mint, salt and cumin. Process until mixed. Transfer to a serving bowl. Stir in chopped spinach and refrigerate covered until ready to serve.

Nutrition Facts : Calories 451.3, Fat 22.5, SaturatedFat 5.4, Cholesterol 88.6, Sodium 1004, Carbohydrate 28.5, Fiber 2.8, Sugar 7.7, Protein 33.6

WEEKNIGHT TANDOORI CHICKEN



Weeknight Tandoori Chicken image

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it's quick and easy enough for any busy weeknight.

Provided by Lisa Leake

Categories     HarperCollins     HarperCollins     Dinner     Chicken     Coriander     Cumin     Tomato     Spinach     Coconut     Quick & Easy     Dairy Free     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 13

1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon olive oil (or coconut oil)
1 (13-ounce) can coconut milk
1 (8-ounce) can tomato sauce
2 ounces fresh spinach (about 2 to 2 1/2 cups)
6 servings brown rice, cooked according to package directions
Suggested accompaniments: Cilantro, mint leaves, and plain yogurt

Steps:

  • In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.
  • In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.
  • Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.
  • Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!

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