Tandoori chicken, if you haven’t had it is absolutely yummy and SO easy to make at home! I have the privilege to live in the DC area, so there are literally hundreds of different cuisines to try – but not everyone has that luxury. So here is my recipe for Tandoori Chicken (well, almost – I didn’t have one of those huge clay tandoori ovens handy so it’s not exactly authentic :-)). I made this dish for my parents when I visited them this past weekend, and served it with Tabbouleh salad and Naan bread. So delicious! And surprisingly easy and can be made with ingredients found in your local grocery store. Unfortunately, I’m still eating the leftovers of the tabbouleh salad from this past weekend so I don’t have any pictures to post other than the finished product – but I will post the recipe!
Tandoori Chicken (Almost..)
1 cup greek yogurt, plain
3 tablespoons curry powder
1 lemon, juiced
2 lbs chicken tenders
Mix the first three ingredients together in a large bowl. Salt and pepper the chicken tenders and cut into bite-sized pieces. Mix the chicken pieces and greek yogurt mixture together and let marinade (10-15 minutes).
Cook on a cookie sheet in a 500 degree over for 15 minutes.
I personally use chicken tenders because they are already long and thin, so it’s easy to cut across the pieces and end up with bite-sized pieces, but you could easily cut up any other piece of chicken into bite sized pieces and use that instead :-). Seriously easy recipe, right? Now for the sides…
First, if you haven’t tried Naan bread – try it! I am so addicted. To be honest, I’m addicted to all breads but the tangy, chewy nature of Naan makes it particularly delicious. For now, I’ve been buying it pre-made at the grocery store – but I have found some recipes to make it at home and I’m going to give it a shot soon!
1 cup water
3/4 cup bulgur
2 handfuls slivered almonds
1 teaspoon ground cumin
2 lemons, zested and juiced
1/3 cup extra-virgin olive oil
1/4 cup freshly chopped mint leaves
1/2 cup freshly chopped flat-leaf parsley
4 scallions, whites and greens, chopped
2 plum tomatoes, seeded and chopped
1/2 seedless cucumber, peeled and chopped
Start by making the bulgur wheat. Boil a cup of water (I heated mine in the microwave – quick and effective). Place the bulgur in a large heat-safe bowl, and add the boiling water. Let stand for 15 minutes. At the same time, toast the nuts over low heat – be careful, they can burn quick! Alternatively, you could buy toasted almonds.
To the bowl with the bulgur (after the 15 minutes are up), add the cumin, zest and juice of the lemons, olive oil, chopped herbs, scallions, tomatoes, and cucumber. Toss everything together and salt to taste.
Serve the salad and chicken together with the naan bread – you can eat them individually or wrap up the food in the bread and eat it. Sometimes, I serve it with some hummus as well. You can also toss leftover tabbouleh on top of salads, as I did in my post yesterday here.