Weeknight Tandoori Chicken (+ our team dinner!)

We had our lovely blogging team over for our annual holiday dinner the other night! Here’s the crew (at least those of us who live in Charlotte). I feel SO lucky to have had these talented individuals on our team for years now.

Team Picture on 100 Days of #RealFood
My #dreamteam from the left: Amy Taylor (comment moderator), Kiran Smith (Advertising Manager), Me!, Shawn Keller (Facebook and Pinterest Moderator), and Jason (my husband and Operations Manager)

Everyone brought their spouse along, and let’s just say that I was hurting the next day. It’s amazing how I no longer feel like I’m in my 20’s after a fun night like that!

Aside from the fun, we enjoyed some great food as well. We do these holiday events potluck style because we’re a bunch of foodies after all! And as I’ve shared in the past, we’ve got some food allergies and sensitivities in the group, so picking a theme for the menu is always interesting. This year I chose Indian food because I thought we could easily avoid dairy and gluten (and any other offenders) and still end up with something tasty. Oh, and I’d been working on a Tandoori Chicken recipe that I just knew would be a perfect fit for the main course!

Here’s what was served…is your mouth watering yet?

Indian Themed Team Dinner on 100 Days of #RealFood

Menu Details

  • Amy was in charge of appetizers and brought two deeelicious dips: Pomegranate Avocado Salsa and an eggplant dip both served with whole-grain crackers. This is how she made the eggplant dip: Cut 1 eggplant, 2 bell peppers, and 1 red onion into 1 inch cubes. Toss them in bowl with 2 minced cloves of garlic, 3 tablespoons olive oil, 1 1/2 teaspoons salt & 1/2 teaspoon black pepper then roast at 400 degrees F for about 45 min. – until the veggies are lightly browned and soft, tossing once during cooking. Place the veggies in a food processor , add 1 tablespoon tomato paste and pulse 3 or 4 times to blend.
  • Shawn brought a huuuge salad with two homemade dressings and roasted chickpeas to go on top. The salad was a big mix of veggies (no particular recipe), and for her creamy dressing, she blended 1 cup cashew cream (from the Deliciously Organic cookbook), 3 teaspoons curry powder, 1 clove garlic, and juice from half a Meyer lemon, and then drizzled in olive oil until she got the right consistency.
  • Kiran brought Chana Masala along with a tomato and onion side salad. She is half Indian, so she was excited to share these traditional dishes with us!
  • As I mentioned, I made an easy dairy-free Tandoori Chicken (recipe below) with brown rice.
  • And my husband (yes, he can cook!) made Coconut Milk Ice Cream with cardamom and pistachios.

It was all soooo good – I was literally STUFFED by the end of the night! And luckily, since I tripled the chicken recipe, we had leftovers the next day that my whole family gobbled up in no time. This one is definitely going to be a new staple at our house. I hope you enjoy it as much as we do!

Tandoori Chicken on 100 Days of #RealFood

Tandoori Chicken on 100 Days of #RealFood

Weeknight Tandoori Chicken

My family gobbles up this gluten-free Weeknight Tandoori Chicken served with brown rice and spinach. It's also dairy free if served without yogurt.
4.6 from 20 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Print Recipe
Servings: 4 people

Ingredients
  

Recommended Accompaniments

  • cilantro
  • fresh mint
  • brown rice
  • plain yogurt (omit the yogurt to be dairy-free)

Instructions
 

  • In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge each piece of chicken in the spices and set aside.
  • Heat the oil in a skillet over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear for a couple of minutes until golden brown on both sides.
  • Add the coconut milk and tomato sauce to the pan, bring to a boil, cover with a lid, reduce the heat to low, and cook until the chicken is done all the way through (no longer pink), about 8 - 10 minutes.
  • Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Weeknight Tandoori Chicken
Amount Per Serving
Calories 581 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 24g150%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 142mg47%
Sodium 1609mg70%
Potassium 1177mg34%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 7g8%
Protein 28g56%
Vitamin A 2294IU46%
Vitamin C 17mg21%
Calcium 73mg7%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

58 thoughts on “Weeknight Tandoori Chicken (+ our team dinner!)”

  1. The nutrition facts cannot be right. 1896 calories per serving? Really! or 129g carbs? Seriously? If those are correct this is a deadly dish!

    I’m wondering if the nutrition facts are for the entire dish and not per serving?

    Love your dishes and will make this once I recalculate the nutrition.

  2. Kristen Bylenga

    5 stars
    This was delicious! We all loved it except for my youngest who doesn’t like anything with tomato in it. I am definitely making again.

  3. 3 stars
    This recipe tasted fine but not really sure why it is called tandoori chicken as it is so different than actual tandoori chicken. I only had bone-in, skin-on chicken thighs so I removed the skins to save for later (going to bake them up for a treat) and ended up cooking for an additional 9 minutes with the lid removed to further reduce the sauce which was very thin otherwise and needing more depth of flavor. I understand this is meant for weeknights when you have less time to get a meal on the table, but in the future if I make this again, I will plan for extra time and likely double or nearly double the spice amounts as it was just not flavorful enough once mixed with rice. I too added 1 tsp garam masala like another reviewer, and I cut the cayenne down to 1/8 tsp because our daughter doesn’t like anything spicy.

  4. This was delicious! I was out of yogurt, but it would definitely be tasty with a little dollop and would help to cut the heat for anyone who might be sensitive to it. It was the perfect amount of heat for me. Thank you for the recipe!

  5. Sarah Josephson

    5 stars
    I made this tandoori chicken and coupled it with green rice from Kathryn Taylor’s Love Real Food (from her Tikka Masala recipe) and it was absolutely incredible. I’d definitely do it again and recommend it!

  6. So I’m making this tonight but saw yogurt mentioned in the comments…I’m only seeing coconut milk in the recipe posted. Did the recipe change? Or do I need to go get yogurt?

  7. 5 stars
    This was delicious! I was a little unsure about using fresh garlic and ginger instead of powdered, but it turned out beautifully. We used a grilled medley of summer vegetables to accompany the chicken and brown rice, and it was amazing! Thank you for sharing such a delightfully delicious new way to cook up chicken!

  8. 1 star
    Sorry but this is not tandoori chicken. I don’t get why you’d use that name when the tandoori chicken is nothing like that dish.

  9. Can I just check that if you mean “Tomato Sauce” as in Ketchup or are you meaning something more like passata? In New Zealand “tomato sauce” is something we eat on sausages and hot chips. Thanks

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Pay what you can: $̶5̶7̶