Today while browsing online at single-serving recipes and cost-saving tips for buying/storing food, I found a recipe for Tandoori Chicken, a popular Indian dish with yogurt, lots of spices and chicken. I decided why not? I have never attempted making my own Indian food, but the recipe is pretty easy to follow and now that my house smells like ginger, I’m glad I tried! I found the recipe on Marie Claire’s website here. I also plan on trying their apricot-glazed pork chops soon, too.
2 lbs. chicken (cut into 1-inch cubes)
1 cup plain yogurt
Juice of 1 lemon
2 teaspoons curry powder
1/2 teaspoon garlic powder
1 teaspoon fresh ginger, grated
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon salt
1 Tablespoon extra-virgin olive oil
1/2 onion, thinly sliced
1/4 cup fresh cilantro, minced
2 cups cooked white rice
In a bowl, combine yogurt, lemon juice, curry powder, garlic powder, ginger, cayenne and salt. Add chicken and stir until chicken is completely coated. Transfer to a resealable plastic bag and refrigerate for at least 1 hour and up to 24 hours.
In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent and tender, about 10 minutes. Add chicken and cook about 7-8 minutes, stirring often, until completely done.
Serve over rice and top with fresh cilantro.
Brewed by: Victory Brewing COmpany, Pennslyvania
Style: Russian Imperial Stout
The Tandoori was spicy and lovely, and the cilantro on top created a nice contrast in taste. Next time I would use less onions, but I also didn’t use as much chicken since it’s just me. The beer with the Tandoori was actually quite good, the creaminess helped tame the spice of the Tandoori. I love how simple the recipe is, and just over an hour and a half of marinating gave the chicken plenty of flavor. I am so proud of myself! haha! Definitely will make this again!