Tandoori chicken recipe for a quick weeknight dinner

Ingredients for Weeknight tandoori chicken

• 5 g garlic powder

• 5 g ground coriander

• 5 g ground cumin

• 5 g ground ginger

• 5 g salt

• 2.5 g cayenne pepper

• 675 g boneless, skinless chicken thighs

• 15 ml olive oil (or coconut oil)

• 400 ml coconut milk

• 225 ml tomato sauce

• 60 g fresh spinach, trimmed, chopped

• 6 servings brown rice, cooked according to package instructions

Suggested accompaniments:

• coriander (optional)

• mint leaves (optional)

• soured cream (optional)

How to make Weeknight tandoori chicken

1. In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne using a fork. Dredge the chicken in the spice mixture and set aside.

2. In a large frying pan, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, about 2–3 minutes on each side.

3. Add the coconut milk and tomato sauce to the pan, bring to a boil, then cover with a lid. Reduce the heat to low and cook until the chicken is cooked through (no longer pink), about 8–10 minutes.

4. Layer the ingredients in bowls, starting with brown rice on the bottom, followed by spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.