the easiest, most versatile recipe!
So I promised my friend that I would post this soon and I finally had a chance to put it together with a bonus video! Guys - this is my absolute favorite recipe! Why? Because it's super flavorful, super easy and super versatile. I'm going to prove it to you. Today's post will include the recipe for tandoori chicken. Tomorrow's post will be how I transform the leftovers into another quick and amazing recipe. For a bonus, I will use the rest of the leftovers as another amazing healthy lunch. Why? Because this is what I do. It may seem that I spend all of my time in the kitchen...and I do mostly because blogging is NOT easy...BUT, I also LOOOOOOOVE leftovers. It's a game I play with myself. A personal "Chopped" competition of sorts where it's me against my fridge. I absolutely hate throwing food away - I also agreed with that saying that the most expensive food on earth is the one that you throw away. That being the case, I am a firm believer that while leftovers are not always the sexiest thing in the fridge, you can use some creativity to transform them into something surprising and delicious.
So why is this recipe like magic? It comes together super quickly and it uses very little ingredients. Although it looks like it would be super spicy - it's not! It has lots of flavor and you can definitely add red chili powder to amp up the spiciness but I don't think it needs it. The mild spice of this recipe creates the perfect vehicle to use in all sorts of different recipes. Not totally a believer yet? No worries - I will prove it in future recipes! In fact, the recipe that I will post tomorrow will take me literally 15 minutes to complete using today's leftovers. That time will be spent on the actual cooking...putting it together will be a breeze. Make sure that if you haven't subscribed to my blog, you do or you at least check back tomorrow to see the magic happen. It will be worth it, I promise!
1.5 lb (approximately) Boneless, skinless chicken thighs (you can use breasts but thighs have the most flavor and are harder to dry out)
1/2 cup Greek yogurt, plain
2 Tbsp lemon juice
1 tsp salt (or to taste)
1 Tbsp ginger garlic paste (you can get this on the International aisle or at an Indian grocery store. Or online here. Or make your own! It's just equal parts fresh ginger root and fresh garlic with a little bit of oil to preserve it and make it super smooth when you blend it up.
1 Tbsp of avocado oil (or any vegetable oil)
In a large mixing bowl, add the greek yogurt, lemon juice, tandoori masala, salt and ginger garlic paste. Mix well.
Take the chicken and score it on one side with deep cuts. Not so deep that it cuts to the other side but deep enough so that the marinate gets in all the crevices for added flavor.
Put the chicken in the marinate and mix well so that it coats all of the chicken, crevices included.
Cover and let the chicken marinate for at least an hour. You can let it marinate overnight as well.
BEST PART! You can cook this in so many ways! I roasted it in oven today which I do when I don't want to fire up my tandoor. 375F for 20 minutes and then on broil for a minute if you love the crispy bits like you get from the tandoor (yum). Or you can put this in the air fryer! Pre-heat 400F for 5 minutes. Put the chicken in the air fryer basket (single layer) and cook 10 minutes at 400F. Flip the chicken and cook another 5 minutes until 165F on an instant read thermometer.
Remove the chicken from the oven or the air fryer and let the chicken rest at least 2 minutes before serving.
Squeeze some fresh lemon juice before serving. I like serving it with some rice and roasted vegetables. I always garnish with thinly sliced red onions sprinkled with chaat masala.
So so good! Take a look and see just how easy it all comes together. If you are watching your carbs (like I try to until the carbs find me) this is the perfect recipe to have. You can pair it with so many things!
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