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Weeknight Tandoori Chicken Recipe

Weeknight Tandoori Chicken
Source: Epicurious

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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
COOK TIME
30m
TOTAL TIME
30m
YIELD
6 servings

Instructions

  • 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!

Dinner

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A recipe from Epicurious

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