Ever crave the bold, fiery flavors of tandoori chicken but unsure where to start? You’re in luck! Our roundup of 20 Spicy Tandoori Chicken Recipes is here to ignite your taste buds and simplify your cooking journey. From quick weeknight dinners to show-stopping weekend feasts, these recipes promise to deliver mouthwatering dishes that’ll have everyone asking for seconds. Let’s dive into the spice!
Classic Tandoori Chicken
Memories of bustling streets and the aromatic allure of spices bring this classic tandoori chicken to mind, a dish that’s as much about the experience as it is about the flavors. Let’s gently unfold the layers of this beloved recipe, allowing each step to guide us closer to its vibrant heart.
Ingredients
- 2 lbs of chicken thighs, skin-on for that juicy tenderness
- A generous splash of lemon juice, about 2 tbsp, to brighten everything up
- A couple of garlic cloves, minced, because what’s life without garlic?
- 1 tbsp of ginger paste, for that warm, spicy kick
- A cup of plain yogurt, the secret to creamy marinades
- 2 tbsp of tandoori masala, because this is the star of the show
- A pinch of salt, just enough to enhance all the flavors
- A drizzle of vegetable oil, for that perfect char
Instructions
- Start by making shallow cuts on the chicken thighs, which helps the marinade seep deep into the meat.
- In a bowl, whisk together the lemon juice, minced garlic, ginger paste, yogurt, tandoori masala, and salt until it’s smooth and homogenous.
- Coat the chicken thoroughly with the marinade, making sure to get into those cuts you made earlier. Cover and let it sit in the fridge for at least 4 hours, though overnight is magic.
- Preheat your grill to a medium-high heat, about 375°F, ensuring those gorgeous grill marks and even cooking.
- Lightly oil the grill grates to prevent sticking, then place the chicken skin-side down first. Grill for about 6-7 minutes per side, until you see those beautiful charred edges and the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for a few minutes before serving; this keeps all those juicy flavors locked in.
As you take your first bite, notice how the smoky exterior gives way to the tender, flavorful meat inside. Serve it alongside a cooling cucumber raita or wrapped in warm naan for a meal that feels like a hug.
Tandoori Chicken Skewers
Evenings like these call for something that marries simplicity with depth, a dish that whispers of distant places yet feels like home. Tandoori chicken skewers, with their vibrant hues and smoky aroma, are just that—a little escape on a plate.
Ingredients
- 2 lbs of chicken thighs, cut into bite-sized pieces
- A generous splash of lemon juice
- A couple of garlic cloves, minced
- A thumb-sized piece of ginger, grated
- 1 cup of plain yogurt
- 2 tbsp of tandoori masala
- A pinch of salt
- 1 tbsp of vegetable oil
- A handful of fresh cilantro, chopped
Instructions
- In a large bowl, mix the chicken pieces with lemon juice, garlic, ginger, yogurt, tandoori masala, and salt. Cover and let it marinate in the fridge for at least 4 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat, about 375°F. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
- Brush the grill grates with vegetable oil to prevent sticking. Place the skewers on the grill.
- Cook for about 5-6 minutes on each side, or until the chicken is charred at the edges and cooked through. A tip: don’t overcrowd the grill to ensure each skewer gets enough heat.
- Another tip: baste the skewers with any remaining marinade during the first few minutes of grilling for extra moisture and flavor.
- Once done, let the skewers rest for a couple of minutes before serving. This allows the juices to redistribute, making the chicken even more tender.
- Sprinkle with fresh cilantro before serving for a burst of color and freshness.
Delight in the tender, smoky chicken with its slightly charred edges and vibrant spices. Serve these skewers over a bed of fluffy basmati rice or with a side of cooling cucumber raita for a meal that’s as satisfying to the soul as it is to the palate.
Grilled Tandoori Chicken
Mornings like these, with the sun just beginning to warm the earth, remind me of the simple joys of cooking. Grilled Tandoori Chicken, with its vibrant spices and smoky aroma, feels like a celebration of these quiet moments.
Ingredients
- 2 pounds of chicken thighs, skin-on for that perfect crisp
- A generous splash of lemon juice, about 2 tablespoons
- A couple of garlic cloves, minced
- A thumb-sized piece of ginger, grated
- 1 cup of plain yogurt, to tenderize the chicken
- 2 tablespoons of tandoori masala, for that signature flavor
- A pinch of salt, to bring it all together
- A drizzle of vegetable oil, for grilling
Instructions
- In a large bowl, mix the lemon juice, minced garlic, grated ginger, yogurt, tandoori masala, and salt until well combined.
- Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Preheat your grill to a medium-high heat, about 375°F, and lightly oil the grates to prevent sticking.
- Place the marinated chicken on the grill, skin-side down first, and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
- For an extra smoky flavor, cover the grill for the last couple of minutes, but keep an eye to avoid flare-ups.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Velvety from the yogurt marinade and with a char that whispers of the grill, this Tandoori Chicken is a dance of textures and tastes. Serve it atop a bed of cilantro rice or with a side of cooling cucumber raita for a meal that feels both indulgent and refreshing.
Tandoori Chicken Wings
Today, as the morning light filters through the kitchen window, I find myself drawn to the rich, aromatic flavors of Tandoori Chicken Wings. There’s something deeply comforting about the way the spices meld together, creating a dish that’s both vibrant and soothing.
Ingredients
- 2 lbs of chicken wings
- A generous splash of lemon juice
- A couple of garlic cloves, minced
- 1 tbsp of ginger, grated
- 1 cup of plain yogurt
- 2 tbsp of tandoori masala
- A pinch of salt
- A drizzle of vegetable oil
Instructions
- In a large bowl, combine the chicken wings with lemon juice, ensuring each piece is well-coated. Let them sit for about 10 minutes to tenderize.
- Add the minced garlic, grated ginger, yogurt, tandoori masala, and salt to the bowl. Mix everything together until the wings are evenly covered with the marinade. Tip: For deeper flavor, let the wings marinate in the fridge for at least 4 hours, or overnight if possible.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the marinated wings on the sheet, leaving space between each for even cooking.
- Drizzle a little vegetable oil over the wings before placing them in the oven. This helps achieve that desirable crispy skin. Bake for 25 minutes, then flip the wings and bake for another 20 minutes until they’re golden and cooked through. Tip: For an extra char, broil the wings for the last 2-3 minutes, keeping a close eye to prevent burning.
- Once done, let the wings rest for a few minutes before serving. This allows the juices to redistribute, ensuring each bite is moist and flavorful.
So, when you bite into these Tandoori Chicken Wings, you’re greeted with a crispy exterior that gives way to tender, juicy meat, all enveloped in a smoky, spicy marinade. Serve them alongside a cool cucumber raita or simply enjoy them as they are, with the flavors taking center stage.
Tandoori Chicken Pizza
Musing over the fusion of flavors that dance across the palate, this Tandoori Chicken Pizza brings together the smoky whispers of traditional Indian spices with the comforting embrace of a crispy, cheesy pizza base. It’s a dish that tells a story of culinary borders blurred, perfect for those evenings when the heart seeks something familiar yet exciting.
Ingredients
- 2 cups of pizza dough, store-bought or homemade
- 1 cup of tandoori chicken, shredded (about 2 small breasts)
- A generous splash of olive oil
- 1/2 cup of tomato sauce, spiced with a pinch of cumin and coriander
- A couple of handfuls of mozzarella cheese, shredded
- 1/4 cup of red onions, thinly sliced
- A sprinkle of fresh cilantro, chopped
- A dash of lemon juice for that final zing
Instructions
- Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up. This ensures a crispy crust.
- Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy edge, roll the edges slightly thicker.
- Brush the dough lightly with olive oil to prevent sogginess from the tomato sauce.
- Spread the spiced tomato sauce evenly over the dough, leaving a small border for the crust.
- Layer the shredded tandoori chicken and red onions over the sauce. Tip: Distribute the toppings evenly for every slice to be perfect.
- Cover the toppings with the shredded mozzarella cheese. The more, the merrier, but don’t overload to keep the pizza from getting soggy.
- Transfer the pizza onto the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Once out of the oven, sprinkle with fresh cilantro and a dash of lemon juice for a fresh contrast to the smoky flavors.
Combining the smoky depth of tandoori chicken with the gooey, stretchy cheese and the crispiness of the crust, this pizza is a celebration of textures. Serve it with a side of cooling cucumber raita to balance the spices, making each bite a harmonious blend of heat and refreshment.
Tandoori Chicken Tacos
Dusk settles softly outside, and here in the kitchen, the warmth of spices fills the air, a prelude to the fusion dish we’re about to create. These Tandoori Chicken Tacos are a bridge between continents, a cozy blend of bold flavors and comforting textures.
Ingredients
- a couple of boneless, skinless chicken breasts, cut into strips
- a splash of olive oil
- 1 cup of plain yogurt
- 2 tbsp of tandoori masala
- a squeeze of lemon juice
- a handful of fresh cilantro, chopped
- 4 small flour tortillas
- a dollop of sour cream
- a sprinkle of red onion, thinly sliced
Instructions
- In a bowl, mix the yogurt, tandoori masala, and lemon juice until smooth. This marinade is your flavor foundation, so take a moment to ensure it’s well blended.
- Add the chicken strips to the marinade, coating each piece thoroughly. Let them sit for at least 30 minutes in the fridge—this patience pays off in tenderness.
- Heat a splash of olive oil in a pan over medium-high heat. Once hot, add the marinated chicken, cooking for about 5-7 minutes on each side until they’re beautifully charred and cooked through.
- Warm the tortillas in a dry pan for about 30 seconds each side, just until they’re soft and pliable.
- Assemble your tacos: lay a tortilla flat, add a few strips of chicken, a dollop of sour cream, a sprinkle of red onion, and a handful of fresh cilantro.
As you take the first bite, the creamy sour cream and crisp onion play off the smoky, spicy chicken, all wrapped in the soft embrace of the tortilla. Try serving these with a side of mango salsa for a sweet contrast that elevates every flavor.
Tandoori Chicken Salad
Lately, I’ve found myself craving the bold flavors of tandoori chicken, but with a lighter, more refreshing twist. This tandoori chicken salad is my answer to that craving, blending the smoky spices of the grill with crisp, fresh vegetables for a dish that’s both satisfying and bright.
Ingredients
- 2 boneless, skinless chicken breasts
- A generous splash of olive oil
- 2 tbsp tandoori masala
- A couple of cloves of garlic, minced
- 1 cup Greek yogurt
- A handful of cherry tomatoes, halved
- Half a cucumber, diced
- A small bunch of cilantro, chopped
- A squeeze of lemon juice
Instructions
- Preheat your grill to medium-high, about 375°F, ensuring it’s clean to prevent sticking.
- In a bowl, mix the chicken breasts with olive oil, tandoori masala, minced garlic, and Greek yogurt until evenly coated. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the outside is nicely charred.
- Let the chicken rest for 5 minutes before slicing it into strips. This keeps it juicy.
- Toss the cherry tomatoes, cucumber, and cilantro in a large bowl. Add the sliced chicken on top.
- Finish with a squeeze of lemon juice right before serving to brighten all the flavors.
So, there you have it—a tandoori chicken salad that’s as vibrant in color as it is in flavor. The smoky chicken pairs beautifully with the crisp vegetables, and the lemon adds just the right amount of zing. Try serving it over a bed of mixed greens or tucked into a warm pita for a delightful twist.
Tandoori Chicken Sandwich
Sometimes, the simplest meals bring the most comfort, especially when they’re packed with flavors that remind you of home. This tandoori chicken sandwich is a perfect blend of smoky, spicy, and tangy, wrapped in the soft embrace of fresh bread.
Ingredients
- 2 boneless, skinless chicken breasts
- A good glug of olive oil
- A couple of tablespoons of tandoori masala
- A splash of lemon juice
- Half a cup of plain yogurt
- A pinch of salt
- 4 slices of your favorite bread
- A handful of fresh cilantro leaves
- A few slices of red onion
Instructions
- Start by marinating the chicken breasts in a mix of yogurt, tandoori masala, lemon juice, and a pinch of salt. Let it sit for at least 30 minutes, or overnight for deeper flavor.
- Heat a glug of olive oil in a pan over medium heat. Once hot, add the marinated chicken and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- While the chicken cooks, toast the bread slices until they’re just golden and crisp.
- Once the chicken is done, let it rest for a couple of minutes before slicing it thinly.
- Assemble the sandwich by layering the sliced chicken, red onion, and cilantro leaves between the toasted bread slices.
- Tip: For an extra kick, add a smear of mint chutney on the bread before assembling. Tip: If you’re short on time, using pre-made tandoori marinade works just fine. Tip: Letting the chicken rest after cooking ensures it stays juicy.
Absolutely delightful, the sandwich offers a crunchy texture from the bread, contrasting beautifully with the tender, flavorful chicken. Serve it with a side of sweet potato fries for a complete meal that’s sure to satisfy.
Tandoori Chicken Wrap
Cool evenings call for something warm yet easy to enjoy, and this Tandoori Chicken Wrap is just that—a comforting embrace of spices and textures, wrapped up for those moments when you need both nourishment and a bit of quiet.
Ingredients
- 2 boneless, skinless chicken breasts, cut into strips
- A splash of olive oil
- 1 cup of plain yogurt
- A couple of tablespoons of tandoori masala
- 1 teaspoon of garlic powder
- 1 teaspoon of ginger powder
- A pinch of salt
- 4 large flour tortillas
- A handful of fresh spinach leaves
- 1/2 cup of sliced red onions
- A drizzle of mint yogurt sauce (just mix some yogurt with chopped mint and a dash of lemon juice)
Instructions
- In a bowl, mix the chicken strips with olive oil, yogurt, tandoori masala, garlic powder, ginger powder, and salt. Let it marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill or skillet to medium-high heat (about 375°F). Grill the chicken for 6-7 minutes on each side, until you see those beautiful char marks and the chicken is cooked through.
- Warm the tortillas on the grill for about 30 seconds each side to make them pliable and slightly toasted.
- Layer each tortilla with spinach leaves, grilled chicken strips, sliced red onions, and a generous drizzle of mint yogurt sauce.
- Fold the bottom of the tortilla up, then fold the sides in, rolling it tightly to keep all the fillings snug inside.
Unwrapping the flavors of this dish reveals tender, spiced chicken paired with the crisp freshness of spinach and onions, all softened by the cool mint yogurt sauce. Serve it with a side of sweet potato fries or a simple cucumber salad for a meal that feels both indulgent and light.
Tandoori Chicken Curry
Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that carries the warmth of distant lands. Tandoori Chicken Curry, with its vibrant hues and aromatic spices, is one such dish that invites you to slow down and savor the process.
Ingredients
- 2 lbs of chicken thighs, skinless and bone-in
- A generous splash of plain yogurt
- 2 tbsp of tandoori masala
- A couple of garlic cloves, minced
- 1 tbsp of ginger, freshly grated
- A pinch of salt
- 1 cup of tomato puree
- A drizzle of vegetable oil
- 1/2 cup of heavy cream
- A handful of fresh cilantro, chopped
Instructions
- In a large bowl, mix the yogurt, tandoori masala, minced garlic, grated ginger, and salt until well combined.
- Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Heat a drizzle of vegetable oil in a large skillet over medium heat. Remove the chicken from the marinade, shaking off excess, and sear for about 5 minutes on each side until golden.
- Pour in the tomato puree and bring to a simmer. Cover and cook on low heat for 25 minutes, stirring occasionally.
- Stir in the heavy cream and simmer for an additional 5 minutes. Tip: If the curry seems too thick, a splash of water can loosen it to your liking.
- Garnish with chopped cilantro before serving. Tip: For an extra touch of freshness, serve with a side of cucumber slices.
Rich in flavor and tender in texture, this Tandoori Chicken Curry is a testament to the beauty of slow cooking. Serve it over a bed of steamed basmati rice or with warm naan bread to soak up every last bit of the creamy sauce.
Tandoori Chicken Biryani
Flickering through the memories of my travels, the aroma of Tandoori Chicken Biryani always brings me back to a cozy evening in a bustling Indian eatery. It’s a dish that marries the smoky char of tandoori chicken with the fragrant layers of biryani rice, creating a symphony of flavors that’s both comforting and exhilarating.
Ingredients
- 2 cups of basmati rice, because its long grains and fragrance are unmatched
- A couple of chicken thighs, skinless for that perfect marinade absorption
- A splash of yogurt, to tenderize the chicken and add a slight tang
- 1 tbsp of tandoori masala, for that signature smoky flavor
- A pinch of saffron threads, soaked in 2 tbsp of warm milk, for a golden hue and aroma
- 1 tbsp of ginger-garlic paste, because every good Indian dish starts with this
- A handful of fresh cilantro, chopped, for a fresh finish
Instructions
- Start by marinating the chicken thighs in yogurt, tandoori masala, and ginger-garlic paste. Let it sit for at least 2 hours, or overnight if you can, to deepen the flavors.
- Preheat your oven to 375°F. Arrange the marinated chicken on a baking tray and bake for 25 minutes, or until the edges start to char slightly, giving it that tandoori effect.
- While the chicken bakes, rinse the basmati rice until the water runs clear. This removes excess starch, ensuring fluffy rice.
- In a large pot, bring 4 cups of water to a boil. Add the rinsed rice and cook for about 5 minutes, just until it’s parboiled. Drain and set aside.
- Layer the parboiled rice and baked chicken in a heavy-bottomed pot. Drizzle the saffron milk over the top for color and aroma. Cover with a tight lid and cook on low heat for 20 minutes, allowing the flavors to meld.
- Garnish with chopped cilantro before serving. Tip: Let the biryani sit for 5 minutes after cooking to let the steam settle, making the rice even more flavorful.
Combining the smoky depth of tandoori chicken with the aromatic layers of biryani rice, this dish is a feast for the senses. Serve it with a side of cooling raita to balance the spices, or enjoy it as is, letting each bite take you on a journey.
Tandoori Chicken Pasta
Yesterday, as the golden hues of dusk painted the kitchen, I found myself craving something that marries the bold flavors of tandoori chicken with the comforting embrace of pasta. It’s a dish that feels like a warm hug on a cool evening, a little nod to fusion that somehow just works.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A generous splash of olive oil
- 2 tbsp of tandoori masala (because more is always better, right?)
- 1 cup of heavy cream (for that lush, velvety sauce)
- A couple of garlic cloves, minced (because garlic is life)
- 8 oz of penne pasta (or whatever shape makes you happy)
- A pinch of salt (to whisper to the flavors)
- A handful of fresh cilantro, chopped (for that pop of color and freshness)
Instructions
- Start by marinating the chicken pieces in tandoori masala and a pinch of salt. Let it sit for at least 30 minutes; the longer, the better for those flavors to dance.
- While the chicken is getting cozy with the spices, cook the penne pasta according to the package instructions until al dente. Drain and set aside, saving a bit of pasta water just in case.
- Heat a splash of olive oil in a pan over medium heat. Add the minced garlic and sauté until it’s just golden, about 1 minute. Tip: Don’t let the garlic brown too much, or it’ll turn bitter.
- Add the marinated chicken to the pan. Cook until the chicken is no longer pink inside, about 5-7 minutes, stirring occasionally.
- Pour in the heavy cream, stirring gently to combine. Let the sauce simmer for 2-3 minutes until it thickens slightly. Tip: If the sauce feels too thick, a splash of the reserved pasta water can loosen it up beautifully.
- Toss in the cooked pasta, mixing well to ensure every piece is coated in that creamy, spiced sauce. Tip: A gentle fold works better than vigorous stirring to keep the pasta intact.
- Garnish with fresh cilantro before serving.
Combining the smoky depth of tandoori with the creamy pasta creates a dish that’s both comforting and exciting. The tender chicken pieces nestled among the pasta, all draped in a sauce that’s rich yet balanced, make for a meal that’s as satisfying to eat as it is to prepare. Serve it with a side of garlic naan for an extra touch of indulgence.
Tandoori Chicken Quesadilla
Flickering through the memories of my travels, the fusion of tandoori chicken into a quesadilla strikes a chord of comfort and innovation. It’s a dish that wraps the smoky whispers of Indian spices in the warm embrace of a Mexican classic, creating a melody of flavors that’s hard to forget.
Ingredients
- 2 cups of shredded cooked chicken, preferably from the thigh for juiciness
- A generous tablespoon of tandoori masala, because flavor is key
- A splash of lemon juice, to brighten everything up
- 1/2 cup of plain yogurt, for that creamy marinade
- A couple of flour tortillas, the bigger, the better for folding
- 1 cup of shredded cheese, a mix of cheddar and mozzarella works wonders
- A drizzle of olive oil, just enough to coat the pan
Instructions
- In a bowl, mix the shredded chicken with tandoori masala, lemon juice, and yogurt until every piece is lovingly coated. Let it sit for at least 30 minutes; the longer, the deeper the flavors marry.
- Heat a non-stick pan over medium heat and drizzle with olive oil. Lay one tortilla flat in the pan.
- Sprinkle half of the cheese over the tortilla, then evenly spread the marinated chicken on top. Cover with the remaining cheese and place the second tortilla on top.
- Press down gently with a spatula and cook for about 3-4 minutes, or until the bottom is golden and crispy. Carefully flip the quesadilla and cook the other side for another 3-4 minutes.
- Remove from the pan and let it rest for a minute before slicing into wedges. This patience ensures the cheese sets perfectly without oozing out.
Layers of spicy, smoky chicken and melted cheese create a quesadilla that’s crispy on the outside and irresistibly gooey inside. Serve it with a side of cool raita or a fiery salsa to elevate the experience, making each bite a journey across continents.
Tandoori Chicken Burger
On a quiet evening like this, the thought of blending the smoky depths of tandoori spices with the comforting embrace of a burger feels like a small, personal revolution. It’s a dish that whispers of adventure yet feels like home.
Ingredients
- 1 pound of ground chicken, because we’re keeping it light but flavorful
- A couple of tablespoons of tandoori masala, for that signature smokiness
- A splash of lemon juice, to brighten everything up
- 1/4 cup of Greek yogurt, to tenderize the meat and add a bit of tang
- A handful of cilantro, finely chopped, for a fresh kick
- 1 teaspoon of garlic powder, because what’s a burger without garlic?
- 4 burger buns, lightly toasted, to hold all this goodness together
- A dollop of mayo mixed with a pinch of tandoori masala, for an extra flavor punch in the spread
Instructions
- In a large bowl, mix the ground chicken with tandoori masala, lemon juice, Greek yogurt, cilantro, and garlic powder until well combined. Tip: Let the mixture sit in the fridge for at least 30 minutes to let the flavors marry.
- Divide the mixture into 4 equal parts and shape them into patties. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
- Heat a grill or skillet over medium-high heat (about 375°F) and cook the patties for about 5 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t press down on the patties while cooking; you’ll squeeze out all the juicy goodness.
- While the patties cook, mix the mayo with a pinch of tandoori masala and spread it on the toasted buns.
- Place each cooked patty on a bun, add your favorite toppings, and serve immediately.
Every bite of this tandoori chicken burger is a melody of smoky, tangy, and fresh flavors, with the yogurt ensuring the patty stays juicy. Try serving it with a side of sweet potato fries for a contrast in textures that’s utterly satisfying.
Tandoori Chicken Stir Fry
Zestfully exploring the flavors of the world from my kitchen, I found myself drawn to the vibrant spices of India, leading me to create a dish that marries the fiery essence of tandoori with the quick, comforting stir-fry method. It’s a dance of flavors and textures, perfect for those evenings when time is scarce but the craving for something deeply flavorful isn’t.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A good glug of olive oil, about 2 tbsp
- A couple of garlic cloves, minced
- A thumb-sized piece of ginger, grated
- A splash of lemon juice, about 1 tbsp
- 1 cup of bell peppers, sliced
- 1 cup of onions, thinly sliced
- A handful of fresh cilantro, chopped
- 2 tbsp of tandoori masala
- A pinch of salt
- A dollop of yogurt, about 1/4 cup
Instructions
- In a bowl, mix the chicken pieces with yogurt, tandoori masala, lemon juice, and a pinch of salt. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
- Heat olive oil in a large pan over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add the marinated chicken to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
- Toss in the sliced bell peppers and onions. Cook for another 3-4 minutes, until the vegetables are just tender but still crisp.
- Garnish with fresh cilantro before serving. Tip: For an extra kick, add a sprinkle of chili flakes or a dash of garam masala.
This tandoori chicken stir-fry is a symphony of textures, from the juicy chicken to the crisp vegetables, all coated in a smoky, spicy sauce. Try serving it over a bed of fluffy basmati rice or wrapped in warm naan for a truly satisfying meal.
Tandoori Chicken Naan Pizza
Kneading the dough for this Tandoori Chicken Naan Pizza, I couldn’t help but feel a sense of calm, the kind that comes from knowing you’re about to create something truly special. The aroma of spices filling the air, the warmth of the oven, it’s a recipe that feels like a hug.
Ingredients
- A couple of cups of all-purpose flour
- A splash of warm water
- A pinch of sugar
- A teaspoon of active dry yeast
- A tablespoon of olive oil
- A cup of tandoori chicken, shredded
- Half a cup of tomato sauce
- A handful of mozzarella cheese, grated
- A sprinkle of cilantro, chopped
- A dash of garam masala
Instructions
- In a large bowl, mix the flour, sugar, and yeast. Gradually add warm water and olive oil, kneading until the dough is smooth and elastic. Let it rest in a warm place for about an hour, or until it doubles in size.
- Preheat your oven to 475°F. Roll out the dough on a floured surface to your desired thickness. Tip: For a crispier base, roll it thinner.
- Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Top with the shredded tandoori chicken and sprinkle with garam masala.
- Scatter the grated mozzarella cheese over the top. Tip: For extra flavor, add a little extra cheese on the edges where the crust will form.
- Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after the 8-minute mark to avoid over-browning.
- Garnish with chopped cilantro before serving. Enjoy the melding of flavors and textures, the crisp crust against the tender chicken, the spicy kick balanced by the creamy cheese. Perfect for a cozy night in or a casual gathering with friends.
Every bite of this Tandoori Chicken Naan Pizza is a journey, the spices dancing on your tongue, the cheese stretching with each pull. Serve it with a side of cool raita to complement the heat, or enjoy it as is, straight from the oven.
Tandoori Chicken Kabobs
Yesterday, as the golden hues of dusk painted the sky, I found myself lost in the aromatic embrace of spices, crafting something truly special in the heart of my kitchen.
Ingredients
- 2 lbs of chicken breast, cut into 1-inch cubes
- A generous splash of lemon juice
- A couple of garlic cloves, minced
- A tablespoon of ginger paste
- A cup of plain yogurt
- 2 tablespoons of tandoori masala
- A teaspoon of turmeric
- A pinch of salt
- A drizzle of olive oil
- Skewers, soaked in water for 30 minutes
Instructions
- In a large bowl, combine the chicken cubes with lemon juice, ensuring each piece is well-coated. Let it sit for 10 minutes to tenderize.
- Add the minced garlic, ginger paste, yogurt, tandoori masala, turmeric, and salt to the bowl. Mix thoroughly until the chicken is evenly covered with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor. Tip: The longer it marinates, the more flavorful the chicken will be.
- Preheat your grill to medium-high heat, about 375°F. Tip: If using wooden skewers, soaking them prevents burning.
- Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
- Drizzle the kabobs with olive oil to prevent sticking and grill for about 6-8 minutes on each side, or until the chicken is charred and cooked through. Tip: Don’t overcrowd the grill to ensure each kabob gets those perfect grill marks.
Here, the chicken emerges succulent and vibrant, its edges kissed by the grill, offering a smoky contrast to the tangy, spiced marinade. Serve these kabobs atop a bed of fluffy basmati rice or wrapped in warm naan for a meal that transports you straight to the streets of Delhi.
Tandoori Chicken with Mint Chutney
Wandering through the flavors of the world, there’s something deeply comforting about the smoky aroma of tandoori chicken, especially when paired with the fresh zing of mint chutney. It’s a dish that invites you to slow down, to savor each bite as if it were a story unfolding on your palate.
Ingredients
- 2 lbs of chicken thighs, skinless and bone-in for that juicy tenderness
- A generous splash of lemon juice, about 2 tbsp, to brighten everything up
- A couple of garlic cloves, minced, because what’s life without garlic?
- 1 tbsp of grated ginger, for that warm, spicy kick
- 1 cup of plain yogurt, to marinate the chicken to perfection
- 2 tbsp of tandoori masala, because this is the soul of the dish
- A pinch of salt, just to bring all the flavors together
- 1/2 cup of fresh mint leaves, for the chutney that’ll make everything pop
- A small handful of cilantro, because freshness is key
- 1 green chili, finely chopped, for those who like a little heat
- A drizzle of honey, about 1 tsp, to balance the spice with a touch of sweetness
Instructions
- In a large bowl, mix the lemon juice, minced garlic, grated ginger, yogurt, tandoori masala, and salt until well combined.
- Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
- Arrange the marinated chicken on the baking sheet, leaving space between each piece for even cooking.
- Bake for 25-30 minutes, then broil for an additional 2-3 minutes to get those beautiful charred edges.
- While the chicken cooks, blend the mint leaves, cilantro, green chili, and honey with a splash of water until smooth to make the mint chutney.
- Let the chicken rest for 5 minutes before serving to lock in those juices.
Perfectly charred on the outside yet tender and juicy inside, this tandoori chicken pairs wonderfully with the mint chutney’s freshness. Try serving it atop a warm naan bread for a meal that’s both comforting and exhilarating.
Tandoori Chicken and Rice
Sometimes, the simplest dishes carry the most profound flavors, like this Tandoori Chicken and Rice, a dish that whispers of distant places and shared tables. It’s a comforting melody of spices and warmth, perfect for those evenings when you crave something both familiar and a little adventurous.
Ingredients
- A couple of chicken thighs, skin-on for that extra juiciness
- A splash of olive oil, just enough to coat the pan
- 1 cup of basmati rice, rinsed until the water runs clear
- 2 cups of water, because basmati loves to drink
- A generous sprinkle of tandoori masala, for that signature smokiness
- A pinch of salt, to bring all the flavors together
- A handful of fresh cilantro, chopped, for a burst of color and freshness
Instructions
- Preheat your oven to 375°F, letting it warm up while you prepare the chicken.
- Rub the chicken thighs with olive oil and tandoori masala, making sure every nook is coated. Let them sit for 10 minutes to absorb the flavors.
- Heat a pan over medium-high heat and sear the chicken, skin side down, for 3-4 minutes until golden. Flip and sear the other side for another 3 minutes.
- Transfer the chicken to the oven and bake for 20 minutes, or until the internal temperature reaches 165°F.
- While the chicken bakes, cook the basmati rice with water and a pinch of salt in a covered pot over low heat for 15 minutes. Let it sit, covered, for 5 minutes off the heat to steam.
- Fluff the rice with a fork and mix in half of the chopped cilantro.
- Serve the chicken over the rice, garnished with the remaining cilantro.
Rich in flavor and vibrant in color, this dish pairs beautifully with a cool cucumber raita or a simple green salad. The chicken, tender and spiced, contrasts delightfully with the fluffy, aromatic rice, making each bite a little journey.
Tandoori Chicken Soup
Yesterday, as the rain gently tapped against my kitchen window, I found myself craving something warm, something that could bridge the gap between the comfort of home and the vibrant flavors of distant lands. That’s when the idea of Tandoori Chicken Soup came to mind, a dish that promises to wrap you in its aromatic embrace while whispering tales of spice-laden markets under the golden sun.
Ingredients
- 2 cups of shredded cooked chicken
- 1 tbsp of tandoori masala
- A splash of olive oil
- 1 chopped onion
- 2 minced garlic cloves
- A couple of carrots, diced
- 4 cups of chicken broth
- 1 cup of coconut milk
- A handful of fresh cilantro, chopped
- Salt, just a pinch
Instructions
- Heat a splash of olive oil in a large pot over medium heat until it shimmers, about 1 minute.
- Add the chopped onion and minced garlic, sautéing until they turn translucent, roughly 3 minutes.
- Stir in the diced carrots and cook for another 2 minutes, just until they start to soften.
- Sprinkle in the tandoori masala, stirring constantly to coat the vegetables and unlock the spices’ fragrance, about 30 seconds.
- Pour in the chicken broth and bring the mixture to a gentle boil, then reduce the heat to let it simmer for 10 minutes.
- Add the shredded chicken and coconut milk, stirring well to combine, and let the soup warm through for another 5 minutes.
- Finish with a pinch of salt and a handful of fresh cilantro, giving it one last stir before serving.
Oh, the soup emerges as a velvety concoction, with the tandoori masala lending a smoky depth that plays beautifully against the coconut milk’s creaminess. Serve it with a side of naan for dipping, or perhaps over a bed of steamed rice, to make each spoonful a journey unto itself.
Conclusion
Nothing brings people together like the bold flavors of tandoori chicken, and our roundup of 20 spicy recipes is your ticket to a culinary adventure. Whether you’re a seasoned chef or a curious newbie, there’s a dish here to ignite your passion for cooking. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
