Tandoori Chicken



  • 1 – 6 oz chicken breast (cut into 1-inch cubes)
  • 1/4 cup plain yogurt
  • 1 Tbsp fresh squeezed lemon juice
  • 1/2 tsp curry powder
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon fresh ginger, grated
  • Dash cayenne pepper (optional)
  • Dash Himalayan Sea salt
  • 1 Tbsp extra-virgin olive oil
  • 1/8 onion, thinly sliced
  • 1 Tbsp fresh cilantro, minced
  • 1/2 cup cooked brown 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 for about 7-8 minutes, stirring often, until completely done.

Serve over rice and top with fresh cilantro.

Tandoori Chicken

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