Super Fast Tandoori Weekday Chicken

tandoori
REQUIRES marinating time, but super simple and delicious!
Serves 4 – 6

1 tablespoon fresh chopped garlic
1 tablespoon fresh chopped ginger
1 jalapeno, seeds removed, chopped
½ teaspoon kosher salt
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground turmeric
1 tablespoon tomato paste
½ cup Tofutti sour cream
1 chicken cut in 1/8’s or chicken pieces of your choice
1 tablespoon olive oil

In a blender or food processor, combine all ingredients except the chicken. Blend until smooth.

Slash each piece of chicken diagonally a few times, cutting through skin and a bit of the meat. Place chicken in re-sealable plastic bag and toss to coat marinade all over chicken. Marinate for a few hours or overnight.

Preheat oven to 375F. Place chicken on large baking sheet in a single layer. Drizzle with olive oil. Bake for 45 – 60 minutes or until internal temperature reaches 165F or the chicken is fully cooked through. Serve warm over basmati rice.

Alternatively, this can be prepared on a grill.

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