I love Indian food so I tried making some stuff at home; not authentic, but tastes amazing and totally killed the craving.
There are plenty of markets that sell tandoori and curry seasonings. I got my from penzey’s spices. They have a great online catalog you can take a stroll in and find all kinds of awesome stuff each time.
With this you can pretty much add as much or as little of the spices as you prefer.
Tandoori chicken is marinated over night in yogurt and spices and then cooked in a very hot clay oven. Cooking it at such a high temp locks in the juices, but since I don’t have a clay oven I just set mine at it’s highest temp.
Tandoori Seasoned Chicken
- Chicken, either boned pieces, or tenderloins, enough for 2-4 ppl
- 2 cups of plain yogurt, roughly
- 1 1/2 tbsp tandoori seasoning, or 2 small palms full
- 1 tbsp lemon juice
- 1 clove chopped garlic
- 1 cup basmati, or Indian rice
- 1 cup chicken broth
- 1 cup coconut milk
- 1 1/2 tsp sweet curry powder
- 1/4 tsp turmeric
- 1 small or 1/2 large yellow onion, sliced or chopped
- 3 carrots, peeled and chopped
- Couple large handfuls of baby spinach
- 1 garlic clove chopped
- 1 tbsp cooking oil
- 1/2 tsp sweet curry powder
- few shakes turmeric
- few splashes chicken broth
- few splashes coconut milk
- Nan bread, (you can find this in the bakery at most grocery stores)
- Spices: salt, pepper, onion powder, tandoori, curry. Taste food while cooking. if you think it needs more of something make adjustments
- Chutney of your choice (I’m using mango), lime pickle (would be near chutney in grocery store)
- Baking pan or oven safe skillet for chicken
- Skillet, med-lg for veggies
- Pot with lid for rice
Marinate. Combine yogurt, tandoori seasoning, garlic, and lemon juice in a lg bowl, blend, and add chicken, making sure to coat all sides of each piece. Leave this in your fridge overnight.
Set your oven at the highest temp it’s got.
Cook your rice as per instructions on box/bag but switch the water out for chicken broth and coconut milk. So if it call for 2 cups water, do 1 1/4 broth and 3/4 coconut milk. It doesn’t have to be that exact ratio as long as the amount is the same. Stir in all seasonings and cover and cook.
Prep your veggies.
Put chicken in baking pan/ skillet and stick in oven. Turn this once and cook for about 20 min or until blackened.
Heat oil in other skillet and begin to cook onions and carrots. Once they start getting soft add tomatoes and spices. Let cook for about 10 mins and add spinach. Mixing. Veggies are ready when tender, roughly 15-18 mins.
Once everything is finished, plate. Then add chicken broth and coconut milk to veggie skillet (without veggies) and whisk while on med/hi heat for about a min. Pour over rice and veggies.