Sunday, March 25, 2012

Tandoori Chicken

This is definitely one of my all-time favorite chicken recipes.  Tandoori chicken is delicious hot and fresh from the oven or cold from the fridge.  It's good as the primary protein in a meal, as an appetizer or hors d'oeuvre, or as a salad topper.  Basically, you can't go wrong with this.  

Best cold lunch ever.  Tandoori chicken, spinach and/or romaine, and a little parmesan cheese.

You will need:

3-4 large skinless, boneless chick breasts, cut into pinky-sized stips
1/2 cup Greek yogurt
3 tablespoons Tandoori seasoning (I have used Urban Accents and Penzey's with good results)
4 tablespoons lemon juice
3 tablespoons olive oil
1-2 cloves minced garlic
1/2 tsp ground pepper
pinch of salt

In a medium bowl, mix together yogurt, tandoori seasoning, lemon juice, oil, garlic, pepper, and salt.  Stir in chicken so that all pieces are well coated.  Allow to marinate, covered and in the fridge, for least one hour, but for several hours or overnight is best.

Once the marination process is complete, pre-heat the oven to 400 F.  Well-grease a baking pan or cookie sheet, or cover in parchment paper.  Lay out strips of chicken in a single layer on the pan, keeping as much of the marinade on the chicken as possible.

Touching raw chicken feels so gross, but the end product is worth it.  Trust me.

Place in over for about 15 minutes, flipping the pieces over about half-way through the time.  Remove from oven.

That's it!  Allow to cool slightly if you want them hot.  Keep in an air-tight container in the fridge if you want them cold. They should stay good for about 4-5 days.

~ The Pink One

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