We’ve outlined all the ingredients and directions for you to make the perfect Almost Tandoori Chicken. This dish qualifies as a Easy level recipe. It should take you about 30 min to make this recipe. The Almost Tandoori Chicken recipe should make enough food for 4 servings.
You can add your own personal twist to this Almost Tandoori Chicken recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Almost Tandoori Chicken recipe.
Ingredients for Almost Tandoori Chicken
- 1 cup Greek yogurt
- 1 tablespoon turmeric, a palmful
- 1 tablespoon coriander
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground cumin, 1/2 a palmful
- 1 teaspoon ground cardamom, 1/3 palmful
- 1 lime, zested
- 2 pounds skinless, boneless chicken thighs
- Salt and freshly ground black pepper
- 1 green apple, peeled, cored and thinly sliced into matchsticks
- 2 plum tomatoes, seeded and very thinly sliced lengthwise
- 4 scallions, thinly sliced
- 2 tablespoons olive or vegetable oil
- 4 pieces naan bread, plain or flavored, store-bought, warmed
Directions for Almost Tandoori Chicken
- Preheat oven to 500 degrees F.
- Combine the yogurt with the spices and zest of lime in a large bowl.
- Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.
- Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.
- Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.
Cookware for your recipe
You will find below are cookware items that could be needed for this Almost Tandoori Chicken recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Cutting board
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Chicken
- Chicken Recipes
- Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
- Easy Main Dish
- Main Dish
- Easy Lunch Recipes
- Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
- Indian Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Lime Recipes