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Epicurious

Weeknight Tandoori Chicken

By Lisa Leake

4.5

(18)

Saucy chicken and spinach in white bowl on cement counter with grey and yellow batikprint cloth napkin.
Photo by Lindsey Rose Johnson

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.

Recipe information

  • Total Time

    30 minutes

  • Yield

    6 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!

Cover of 100 Day of Real Food: On a Budget by Lisa Leake featuring the author's family in their kitchen.
From 100 Days of Real Food: On a Budget © 2018 by Lisa Leake. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsIndianSouth AsianAsianChicken ThighChickenPoultryCoconut MilkSpinachLeafy GreensVegetableMainDinnerDairy FreeGluten FreeNut Free30 Minutes or LessSimmerRamadanHarper CollinsCookbooks

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