Weeknight Tandoori Chicken Recipes

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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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