tandoori chicken via amym4gic.com

My Go-To Healthy Chicken Recipe

Hi friends, happy Tuesday!

 

It’s been a little while since I’ve shared a non-baked good recipe. Part of my hesitation to post such recipes stems from the fact that I rarely use set measurements when cooking. But that’s also what I love about cooking at home; there’s no right or wrong way to create a meal when you view the whole process as an experiment.

 

Today I’m sharing a recipe that I actually do have the measurements for: Tandoori Chicken. I’m not easily wow’d by chicken, but I LOVE this dish. My dad first introduced this recipe to Andrew and I a few years ago around the holidays, and we’ve since used it to feed friends and family on many occasions. It is a foolproof crowd-pleasing dish that I hope you enjoy.

 

tandoori chicken recipe card

Forgiving and hard to mess up

This recipe calls for chicken thighs, which are super cheap and almost impossible to dry out by over-cooking. Ideally, you’d let the chicken marinate for 8+ hours, but if you only have an hour or two, you’ll be JUST fine.

 

Dad’s Foolproof Tandoori Chicken

tandoori chicken via amym4gic.com

INGREDIENTS
1 1/2 T ground cumin
1 1/2 t curry powder
1 1/2 t kosher salt
1 t garlic powder
1/2 t ground ginger
1/4 t cayenne
2 T vegetable oil
3 T red-wine vinegar
1/2 cup plain yogurt (we use goat’s milk yogurt)
2 1/2 lb boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small)
(t=teaspoon, T=tablespoon)

 

INSTRUCTIONS
1. Mix the cumin, curry powder, salt, garlic powder, ginger and cayenne in a medium bowl.
2. Heat the oil in an 8-inch skillet over low heat. Stir the spices into the oil until they bubble and become fragrant, about 30-60 seconds.
3. Return the spice mixture to the bowl and stir in the vinegar and then the yogurt. Add the chicken and toss to coat. Marinate for up to 12 hours.
4. When ready to cook, throw the chicken on the BBQ until one side has grill marks, about 5-6 minutes for large thighs, 4-5 minutes for small. Flip and grill for same duration as side one.
5. Let rest 4-5 minutes before serving. Serves 4-6. Enjoy!

My favorite way to serve Tandoori Chicken is over rice with a side salad, and the biggest tip I can give regarding this recipe is to make more than you think you’ll need. I promise it will not go to waste.

 

Amy

 

Question: What’s for dinner tonight?

[Photo credit: Taste Spotting]

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