WEEKNIGHT TANDOORI CHICKEN
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
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!
TANDOORI CHICKEN WITH GARLIC SPINACH
Another recipe from CSIRO cookbook. Preparation time does not include marinating. Was not overly impressed with the garlic spinach, but loved the chicken!!
Provided by Jacqui from Oz
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate chicken in a mixture of tandoori paste, cumin, lemon juice, two-thirds of the yoghurt and two-thirds of the garlic for at least 3 hours.
- Preheat oven to 180c. Line 2 baking trays with baking paper and thread chicken pieces onto skewers (soak skewers in water for 30 mins to prevent burning).
- Heat oil in non-stick frypan to medium and saute onion until soft, then transfer to one of the baking trays.
- Increase heat of frying pan and cook chicken skewers for 2 minutes one side and 1 minute the other side. Transfer these to the second baking tray and bake for 6-8 minutes. Put onion into oven for final 2 minutes of cooking time.
- Meanwhile, bring water to simmer in a large saucepan. Add spinach and cook, stirring gently, until limp. Add the remaining garlic and stir to combine.
- Toss coriander and warm onion to combine.
- Serve wilted spinach topped with onion mixture and chicken skewers, and offer lemon wedges, chutney and remaining yoghurt.
Nutrition Facts : Calories 365.7, Fat 12.1, SaturatedFat 3.4, Cholesterol 172, Sodium 306.1, Carbohydrate 16.1, Fiber 2.6, Sugar 9.8, Protein 47.4
TANDOORI CHICKEN TENDERS WITH SPINACH RAITA
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
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
More about "tandoori chicken with garlic spinach recipes"
GRILLED TANDOORI CHICKEN SALAD | GOOD LIFE EATS
From goodlifeeats.com
GARLIC BUTTER CHICKEN WITH SPINACH AND BACON - EATWELL101
From eatwell101.com
BURGER RECIPES: TANDOORI CHICKEN BURGER WITH TUSCAN SPINACH …
From burgerbase.com
TANDOORI CHICKEN SKEWERS - RECIPE RUNNER
From reciperunner.com
TANDOORI CHICKEN SKEWERS WITH SPINACH RICE | SAVORY
From savoryonline.com
TANDOORI CHICKEN, SPINACH RICE & RAITA | ABEL & COLE
From abelandcole.co.uk
TANDOORI ROAST CHICKEN | LILYDALE FREE RANGE
From lilydalefreerange.com.au
TANDOORI CHICKEN WITH GARLIC SPINACH RECIPES
From tfrecipes.com
TANDOORI CHICKEN | CHICKEN.CA
From chicken.ca
TANDOORI CHICKEN WITH GARLIC SPINACH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TANDOORI CHICKEN WITH GARLIC SPINACH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TANDOORI SPINACH | KAISER PERMANENTE
From about.kaiserpermanente.org
BROILED TANDOORI CHICKEN WITH JASMINE RICE, SWEET POTATOES AND …
From nakedtruthchicken.com
TANDOORI CHICKEN AND SPINACH SALAD | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #poultry #asian #indian #easy #chicken #dietary #meat #chicken-thighs-legs
You'll also love