Tandoori Chicken
Megan
Serve over rice and top with fresh cilantro.
ingredients
- 4 lbs. chicken (cut into 1-inch cubes)
- 2 cup plain yogurt
- Juice of 2 lemons
- 4 teaspoons curry powder
- 1 teaspoon garlic powder
- 2 teaspoon fresh ginger, grated
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 2 Tablespoon extra-virgin olive oil
- 1 onion, thinly sliced
- 1/2 cup fresh cilantro, minced
- 4 cups cooked white rice
directions
- 1
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.
- 2
In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent and tender, about 13 minutes. Add chicken and cook about 9-12 minutes, stirring often, until completely done.
notes
Personal Chef
Source: Marie Claire
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