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.