Get ready to spice up your mealtime with our collection of 20 mouth-watering Tandoori Chicken recipes! This Indian-inspired dish has become a global favorite, and for good reason. The combination of tender chicken marinated in a blend of aromatic spices and yogurt, then grilled or baked to perfection, is simply irresistible.
Whether you’re a fan of classic flavors or like to mix things up with unique twists, we’ve got you covered. From Tandoori Chicken Skewers with Mint Chutney to Tandoori Chicken Pizza with Naan Crust, and from Tandoori Chicken Salad with Cucumber and Yogurt Dressing to Tandoori Chicken Wraps with Garlic Mayo – the possibilities are endless! In this article, we’ll take you on a culinary journey through the many variations of this beloved dish. So, let’s dive in and explore the delicious world of spicy Tandoori Chicken recipes!
Classic Tandoori Chicken with Yogurt Marinade
Experience the authentic flavors of Indian cuisine with this classic recipe for tandoori chicken, marinated to perfection in a creamy yogurt mixture and cooked to tender perfection.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs or breasts
– 1 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 2 teaspoons garam masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper (if using).
2. Add the chicken to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 400°F (200°C). Remove the chicken from the marinade, letting any excess liquid drip off.
4. Place the chicken on a baking sheet lined with parchment paper. Drizzle with oil and season with salt.
5. Bake for 20-25 minutes or until cooked through.
Cooking Time: 20-25 minutes
Tandoori Chicken Skewers with Mint Chutney
Experience the bold flavors of India with these tender and juicy Tandoori Chicken Skewers, served with a refreshing Mint Chutney.
Ingredients:
For the skewers:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 1 tablespoon ghee or vegetable oil
– 2 teaspoons Tandoori masala powder
– Salt, to taste
For the mint chutney:
– 1 cup fresh mint leaves
– 1/2 cup cilantro leaves
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup plain yogurt
– 2 tablespoons lemon juice
– Salt, to taste
Instructions:
1. Preheat grill or oven to medium-high heat.
2. In a bowl, whisk together yogurt, lemon juice, ghee, Tandoori masala powder, and salt. Add chicken and marinate for at least 30 minutes.
3. Thread marinated chicken onto skewers.
4. Grill or bake skewers for 8-10 minutes, until cooked through.
5. Meanwhile, combine mint leaves, cilantro, jalapeño, yogurt, lemon juice, and salt in a blender. Blend until smooth.
6. Serve Tandoori Chicken Skewers with Mint Chutney.
Cooking Time: 15-20 minutes
Grilled Tandoori Chicken Thighs
Experience the bold flavors of India with this simple recipe for Grilled Tandoori Chicken Thighs. Marinated in a blend of yogurt, spices, and lemon juice, these chicken thighs are perfect for a quick and delicious dinner or as an appetizer for a larger gathering.
Ingredients:
– 4 bone-in chicken thighs
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons tandoori masala powder
– 1 teaspoon garam masala powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, tandoori masala powder, garam masala powder, cumin, cayenne pepper (if using), salt, and pepper.
2. Add the chicken thighs to the marinade and mix until coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat grill to medium-high heat. Remove chicken from marinade and shake off excess.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Serve hot with your favorite sides and enjoy!
Cooking Time: 15-20 minutes
Tandoori Chicken Wings with Lemon Wedges
Experience the bold flavors of Indian cuisine with this simple recipe that combines tender chicken wings with a zesty lemon wedge. Perfect for game days, parties, or just a quick snack.
Ingredients:
– 2 pounds chicken wings
– 1/2 cup plain yogurt
– 2 tablespoons tandoori masala powder
– 1 tablespoon lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– Salt, to taste
– Vegetable oil, for frying
– Lemon wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, tandoori masala powder, lemon juice, garam masala powder, cumin powder, and salt.
3. Add chicken wings to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove from refrigerator and let sit at room temperature for 30 minutes before baking.
5. Line a baking sheet with parchment paper and spray with vegetable oil. Arrange chicken wings on the baking sheet in a single layer.
6. Bake for 25-30 minutes, or until cooked through and crispy.
7. Serve hot with lemon wedges.
Cooking Time: 25-30 minutes
Oven-Baked Tandoori Chicken Drumsticks
Elevate your snack game with this easy and flavorful oven-baked tandoori chicken drumstick recipe, which brings the classic Indian flavors to your kitchen without needing an actual tandoor.
Ingredients:
– 4-6 bone-in, skin-on chicken drumsticks
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons tandoori masala powder
– 1 teaspoon garlic powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, lemon juice, tandoori masala powder, garlic powder, cumin powder, and cayenne pepper (if using). Add the chicken drumsticks and marinate for at least 30 minutes or up to 2 hours.
3. Line a baking sheet with aluminum foil and spray with cooking spray. Remove drumsticks from marinade, letting excess liquid drip off.
4. Place drumsticks on the prepared baking sheet in a single layer. Bake for 25-30 minutes or until cooked through.
5. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Tandoori Chicken Pizza with Naan Crust
This recipe brings together the flavors of Indian and Italian cuisine by combining tandoori chicken with a naan crust pizza. The result is a unique and delicious twist on traditional pizza.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1/2 cup lukewarm water
– 1/2 cup tandoori chicken marinade (homemade or store-bought)
– 8 ounces mozzarella cheese, shredded
– 1/4 cup chopped cilantro
– 1/4 cup diced red onion
– 1/4 cup diced cucumber
– Pizza sauce
Instructions:
1. Preheat oven to 425°F.
2. Make naan crust by mixing flour, yeast, and salt in a bowl. Gradually add water and knead for 5 minutes. Roll out to desired thickness.
3. Place naan on a baking sheet and spread tandoori chicken marinade evenly.
4. Top with mozzarella cheese, cilantro, onion, and cucumber.
5. Bake for 12-15 minutes or until crust is golden brown.
6. Drizzle pizza sauce over the top.
Cooking Time: 20-25 minutes
Tandoori Chicken Salad with Cucumber and Yogurt Dressing
This refreshing salad combines the smoky flavors of tandoori chicken with the cooling taste of cucumber, all tied together with a creamy yogurt dressing. Perfect for a light and satisfying meal or as a unique appetizer.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp tandoori masala powder
– 1/4 cup plain yogurt
– 2 cloves garlic, minced
– 1/2 cup cucumber, diced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 2 tbsp plain Greek yogurt (for dressing)
– 1 tsp lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together chicken breast, tandoori masala powder, garlic, salt, and pepper.
3. Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. Let the chicken cool then chop into bite-sized pieces.
5. In a large bowl, combine cooled chicken, cucumber, cilantro, Greek yogurt, and lemon juice. Mix well.
6. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Cooking Time: 20-25 minutes (chicken) + chilling time
Tandoori Chicken Tacos with Mango Salsa
This recipe combines the bold flavors of Indian cuisine with the vibrant essence of Mexico, creating a unique and delicious twist on traditional tacos.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Mango salsa (see below)
– Optional toppings: cilantro, diced onions, crumbled feta cheese
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, smoked paprika, salt, and pepper.
2. Add chicken breast to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and cook for 6-8 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing grilled chicken into thin strips and serving with mango salsa, cilantro, and other desired toppings.
Cooking Time: 15-20 minutes
Tandoori Chicken Biryani with Basmati Rice
Experience the rich flavors of Indian cuisine with this aromatic Tandoori Chicken Biryani, made with tender chicken cooked in a traditional tandoor oven and layered with fluffy basmati rice.
Ingredients:
For the Tandoori Chicken:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp plain yogurt
– 2 tsp lemon juice
– 1 tsp garam masala powder
– 1 tsp cumin powder
– 1/2 tsp coriander powder
– 1/4 tsp cayenne pepper
– Salt, to taste
For the Basmati Rice:
– 2 cups basmati rice
– 4 cups water
– 1 tsp salt
Instructions:
1. Marinate chicken in yogurt mixture for at least 30 minutes.
2. Preheat oven to 400°F (200°C). Bake chicken for 15-20 minutes or until cooked through.
3. Cook basmati rice according to package instructions. Drain excess water and set aside.
4. In a large saucepan, combine cooked rice and chicken. Stir in garam masala powder.
5. Serve hot and enjoy!
Cooking Time: Approximately 45-50 minutes.
Tandoori Chicken Sandwich with Coriander Chutney
Experience the bold flavors of Indian cuisine with this scrumptious Tandoori Chicken Sandwich, paired with a tangy and aromatic Coriander Chutney.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp tandoori masala powder
– 1 tsp lemon juice
– 1 tsp yogurt
– 1/4 cup coriander leaves, chopped
– 2 tbsp olive oil
– 4 hamburger buns
– Coriander Chutney (see below for recipe)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together tandoori masala powder, lemon juice, yogurt, and chopped coriander leaves.
3. Add the chicken breast and marinate for at least 30 minutes or overnight.
4. Grill or bake the chicken until cooked through, about 6-8 minutes per side.
5. Meanwhile, toast the hamburger buns.
6. Assemble the sandwiches by placing a piece of grilled chicken on each bun, followed by a dollop of Coriander Chutney.
Coriander Chutney:
– 1 cup coriander leaves, chopped
– 1/2 cup green chilies, chopped
– 1/4 cup lemon juice
– 1/4 cup water
– Salt to taste
Mix all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Tandoori Chicken Curry with Coconut Milk
Experience the rich flavors of India with this classic Tandoori Chicken Curry recipe, elevated by the creamy goodness of coconut milk. This aromatic dish is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp tandoori masala powder
– 2 tsp garam masala powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1 can (14 oz) coconut milk
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tbsp vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together tandoori masala powder, garam masala powder, cumin, and cayenne pepper.
3. Add chicken and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Heat oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess liquid drip off.
5. Cook chicken for 6-8 minutes per side, or until cooked through.
6. In a separate pan, sauté onion and garlic until softened.
7. Add coconut milk and stir to combine. Simmer for 5-7 minutes or until sauce thickens.
8. Serve curry over basmati rice or with naan bread.
Cooking Time: Approximately 45 minutes
Tandoori Chicken Kebabs with Bell Peppers
Experience the flavors of India with this simple and delicious recipe for Tandoori Chicken Kebabs with Bell Peppers. Marinated in a blend of spices, yogurt, and lemon juice, these kebabs are perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon tandoori masala powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 large bell peppers (any color), cut into 1-inch pieces
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, tandoori masala powder, cumin, cayenne pepper (if using), and salt.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or broiler to medium-high heat.
4. Thread chicken and bell pepper pieces onto skewers, leaving a small space between each piece.
5. Cook kebabs for 8-10 minutes, turning occasionally, until the chicken is cooked through and the peppers are tender.
Cooking Time: 15-20 minutes
Tandoori Chicken Pasta in Creamy Sauce
Experience the flavors of India with this innovative fusion dish that combines the spices of tandoori chicken with creamy pasta. This recipe is a unique twist on traditional pasta dishes, perfect for adventurous eaters.
Ingredients:
– 8 oz pasta of your choice
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp tandoori masala powder
– 1 tsp garam masala powder
– 1/4 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a separate pan, mix together tandoori masala powder, garam masala powder, yogurt, garlic, salt, and pepper. Add chicken and marinate for at least 30 minutes or up to several hours.
3. Grill or cook the chicken in a skillet with some oil until cooked through.
4. In a large saucepan, combine heavy cream and Parmesan cheese. Bring to a simmer over medium heat.
5. Add cooked pasta and chicken to the creamy sauce. Toss to coat.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Tandoori Chicken Stuffed Bell Peppers
Experience the flavors of India with this twist on traditional stuffed peppers! Succulent tandoori chicken and aromatic spices fill tender bell peppers, creating a deliciously unique dish.
Ingredients:
– 4 bell peppers (any color)
– 1 pound boneless, skinless chicken breast
– 2 tablespoons tandoori masala
– 1 tablespoon lemon juice
– 1/2 teaspoon garam masala
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Stuff each bell pepper with tandoori chicken mixture (see below) and place on a baking sheet.
3. Bake for 30-35 minutes or until bell peppers are tender.
4. Tandoori Chicken Mixture: Mix cooked chicken, tandoori masala, lemon juice, garam masala, salt, and pepper.
Cooking Time: 30-35 minutes
Tandoori Chicken Wraps with Garlic Mayo
Experience the flavors of India with these tender and aromatic Tandoori Chicken Wraps, served with a tangy Garlic Mayo dipping sauce. This recipe is perfect for a quick and delicious meal or snack.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/2 cup plain yogurt
– 2 tbsp tandoori masala powder
– 2 tbsp lemon juice
– 1 tsp garam masala powder
– Salt, to taste
– 4 large flour tortillas
– Garlic Mayo (see below for recipe)
– Lettuce, tomato, cucumber, and cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together yogurt, tandoori masala powder, lemon juice, garam masala powder, and salt.
3. Add the chicken breast to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Grill or bake the chicken until cooked through, about 15-20 minutes.
5. Warm tortillas according to package instructions.
6. Assemble wraps by placing cooked chicken onto tortillas, then top with lettuce, tomato, cucumber, and cilantro leaves.
7. Serve with Garlic Mayo dipping sauce.
Garlic Mayo:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– Salt, to taste
Mix all ingredients until well combined. Refrigerate for at least 30 minutes before serving.
Tandoori Chicken and Spinach Curry
This flavorful curry combines the classic Indian technique of tandoori cooking with the nutritious goodness of spinach, making for a satisfying and healthy meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
– 2 tsp tandoori masala powder
– 1 tsp garam masala powder
– 1/2 tsp cumin powder
– 1/4 tsp cayenne pepper (optional)
– Salt, to taste
– 1 bunch fresh spinach leaves
– 2 cloves garlic, minced
– 1 onion, thinly sliced
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, lemon juice, tandoori masala powder, garam masala powder, cumin powder, and cayenne pepper (if using). Add chicken and marinate for at least 30 minutes.
3. Remove chicken from marinade and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until cooked through.
4. In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened.
5. Add spinach leaves and cook until wilted.
6. Stir in diced tomatoes and chicken broth. Bring to a simmer.
7. Serve tandoori chicken with the spinach curry sauce.
Cooking Time: 30-40 minutes
Tandoori Chicken with Saffron Rice
Experience the rich flavors of India with this mouthwatering combination of tandoori chicken and saffron-infused rice. The aromatic spices and tender chicken will transport you to the bustling streets of Mumbai.
Ingredients:
For the Tandoori Chicken:
– 1 1/2 pounds boneless, skinless chicken thighs
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt, to taste
For the Saffron Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon vegetable oil
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, smoked paprika (if using), and salt.
3. Add chicken thighs and marinate for at least 30 minutes or overnight.
4. Remove from marinade, letting excess liquid drip off.
5. Grill or bake chicken for 20-25 minutes, or until cooked through.
6. Cook rice according to package instructions. Stir in saffron threads and oil.
7. Serve tandoori chicken with saffron rice.
Cooking Time: 40-45 minutes
Tandoori Chicken and Potato Bake
Experience the bold flavors of India with this easy-to-make Tandoori Chicken and Potato Bake, perfect for a weeknight dinner or special occasion. Marinated chicken and potatoes are baked to perfection in a flavorful tandoori-inspired sauce.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 2 large potatoes, peeled and cut into 1-inch wedges
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper (if using). Add the chicken and potatoes; mix until they are well coated.
3. Transfer the mixture to a baking dish and spray with cooking spray or drizzle with oil.
4. Bake for 35-40 minutes or until the chicken is cooked through and the potatoes are tender.
5. Serve hot, garnished with fresh cilantro or scallions (optional).
Cooking Time: 35-40 minutes
Tandoori Chicken Flatbread with Tzatziki
Experience the fusion of Indian and Greek flavors with this unique flatbread recipe, featuring tender tandoori chicken and a refreshing tzatziki sauce.
Ingredients:
For the flatbread:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– 1 tablespoon olive oil
For the tandoori chicken:
– 1 pound boneless, skinless chicken breast or thighs
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
For the tzatziki sauce:
– 1 large cucumber, peeled and grated
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh dill
Instructions:
1. Preheat a non-stick skillet or tava over medium heat.
2. Mix the flatbread ingredients to form a dough. Roll out into thin circles.
3. Cook the flatbread for 30 seconds on each side, until slightly puffed.
4. Marinate the chicken in yogurt mixture for at least 30 minutes.
5. Grill or cook the chicken according to preference.
6. Combine tzatziki sauce ingredients and refrigerate for at least 30 minutes.
7. Assemble the flatbread with cooked chicken, tzatziki sauce, and any desired toppings.
Cooking Time: 15-20 minutes
Tandoori Chicken Stir-Fry with Vegetables
Experience the bold flavors of India with this simple and delicious Tandoori Chicken Stir-Fry, featuring tender chicken marinated in aromatic spices and stir-fried with a variety of colorful vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp tandoori masala powder
– 2 tbsp yogurt
– 1 tsp garam masala powder
– 1/4 cup vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 carrot, peeled and grated
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, whisk together tandoori masala powder, yogurt, garam masala powder, salt, and chicken. Mix well and refrigerate for at least 30 minutes.
2. Heat oil in a wok or large skillet over medium-high heat. Remove chicken from marinade and add to the pan. Cook until browned on all sides, about 5-6 minutes.
3. Add onion, garlic, bell pepper, and carrot to the pan. Stir-fry for an additional 4-5 minutes or until vegetables are tender-crisp.
4. Serve hot garnished with fresh cilantro leaves.
Cooking Time: Approximately 15-20 minutes.
Summary
Get ready to spice up your meals with these 20 mouthwatering tandoori chicken recipes! From classic dishes like Classic Tandoori Chicken with Yogurt Marinade and Grilled Tandoori Chicken Thighs, to creative twists like Tandoori Chicken Pizza with Naan Crust and Tandoori Chicken Tacos with Mango Salsa. Whether you’re in the mood for a hearty curry or a quick weeknight dinner, these recipes are sure to satisfy your cravings. With flavors ranging from tangy mint chutney to creamy coconut milk, there’s something for everyone in this collection of tandoori chicken delights.
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