If you enjoy eating Tandoori chicken at Indian restaurants, this cheat’s tandoori chicken recipe is a must-try at home! Marination time aside, preparation as well as cooking time for this recipe can all be done in under 30 minutes! And we are not using ready-made tandoori paste for this recipe!
Some work days are drearier than others. On days like this, the last thing I want to come home to is to see a similar meal to what I had last week, and perhaps even the week before last!
I gravitated towards variety in food. Thankfully, my beloved is less picky in that department! When we started dating, he told me his lunches throughout high school years were grilled cheese sandwiches. My cooking skill was limited at the time and I thought to myself, “A low maintenance guy, he is a keeper!”
Bean and chickpea curries are usually on high rotation in my household as they are my favourite cook-ahead meals. While my beloved is contented at the sight of curries on the dinner table, I am quite over it after the second night of having dinner.
What I would normally do then was to elevate what I have already made by making an additional dish or two during the week. This way it takes the stress out from cooking an entire meal after work. Secondly, if you don’t have the time during week, you have a fall-back meal to carry you through the week.
Today I am sharing with you the additional dish which I like to make to replicate a dining experience in an Indian restaurant. Woah, a big call even coming from me ha!
I usually eyeball the ingredients when I make this cheat’s tandoori chicken recipe, so don’t feel like you have to follow it to a tee. I got the idea of making tandoori chicken this way from the packet instructions of a specialty tandoori spices that was gifted to me. Since the spices have now ran out, I have since come up with my own concoction using ingredients that are easily accessible in supermarkets. For this recipe I used Clive of India Hot Madras Curry Powder which is available in Coles and Woolworths.
Ingredients
- 1/2 Tbsp cooking oil
- 3 Tbsps curry powder
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 Tbsp tomato paste
- ½ Tbsp brown sugar
- 1 tsp salt
- ½ cup Greek yoghurt
- 500g chicken thigh fillets
Instructions
- Preheat oven to 180C. Line baking tray with parchment paper and set aside.
- In a mixing bowl, add cooking oil, curry powder, garlic paste, ginger paste, tomato paste, brown sugar, salt and yoghurt. Whisk until well combined with a fork.
- Coat the chicken thigh fillets and arrange them on the prepared baking tray. If time permits, marinade chicken for 30 minutes or more. Since this is more of a spontaneous dish for me, I skip the marination process.
- Bake for 25 to 30 minutes and serve immediately with your choice or rice or salad.
Notes
If you have any leftover, slice the chicken thinly and use as a sandwich filling. Oh so yummy!
![[Recipe] Red Lentil (Dhal) Curry, Vegan Friendly, Gluten Free](http://www.fussfreecooking.com/wp-content/uploads/2014/04/13577044025_8d17fab847_o-590x410.jpg)
![[Recipe] Sautéed Curry Paneer with Sugar Snap & Peas](http://www.fussfreecooking.com/wp-content/uploads/2014/01/11463009464_86b1cc9fd7_o-590x410.jpg)
This looks delicious! I’m assuming it was supposed to read 500 grams or something, correct?
Yes Erica, I meant 500 grams. I updated the recipe, thanks for highlighting the omission. Regards Emily