Chicken Tandoori Recipe

Name: Chicken Tandoori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces chicken breasts (cut into thirds length-wise); ⅛ teaspoon salt (kosher); ⅛ teaspoon fresh ground pepper; 1 teaspoon minced garlic; 3 tablespoons canola oil; 12 pint plain yogurt; 3 tablespoons curry powder; 1 teaspoon tomato paste; 2 ounces water or 2 ounces vegetable stock; 2 ounces honey; ¼ teaspoon red pepper flakes; 1 teaspoon ground ginger (but freshly grated is better); ¼ cup minced garlic; 1 teaspoon chopped cilantro leaf (fresh)

Servings: persons

6 ounces chicken breasts (cut into thirds length-wise)
⅛ teaspoon salt (kosher)
⅛ teaspoon fresh ground pepper
1 teaspoon minced garlic
3 tablespoons canola oil
12 pint plain yogurt
3 tablespoons curry powder
1 teaspoon tomato paste
2 ounces water or 2 ounces vegetable stock
2 ounces honey
¼ teaspoon red pepper flakes
1 teaspoon ground ginger (but freshly grated is better)
¼ cup minced garlic
1 teaspoon chopped cilantro leaf (fresh)

1
Preheat oven to 400 Rinse the Chicken Breast in cool water and pat dry.
2
degrees.
3
Place in bowl and rub with salt, pepper, garlic and olive oil.
4
Wash and dry hands.
5
In a second bowl, combine remaining ingredients and whisk to a sauce consistency.
6
Add more water or stock as needed.
7
Taste.
8
Pour half of the marinade over chicken breast pieces.
9
Allow at least 5 minutes to absorb flavors.
10
Discard.
11
Reserve remaining marinade for use as dipping sauce.
12
On a parchment-lined sheetpan, place the coated chicken pieces at least one inch apart and roast in oven for 10-15 minutes (or when checked with a thermometer, reads:155-165 degrees).
13
When serving place on small plate or saucer, drizzle with marinade from second bowl.
14
Garnish with chopped cilantro.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ounces chicken breasts (cut into thirds length-wise), ⅛ teaspoon salt (kosher), ⅛ teaspoon fresh ground pepper, 1 teaspoon minced garlic, and more.

Yes, Chicken Tandoori falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tandoori

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