Tandoori Chicken Feast

Name: Tandoori Chicken Feast
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 pound chicken thigh (boneless, skinless); 1 cup plain yogurt (whole milk); 2 tablespoon lemon juice (fresh); 1 tablespoon ginger (grated fresh); 4 clove garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 0.5 teaspoon turmeric powder; 0.5 teaspoon cayenne pepper; 1 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup basmati rice (uncooked); 3 cup water; 1 pound broccoli florets; 2 tablespoon olive oil; 4 piece naan bread; 2 tablespoon unsalted butter (melted); 0.5 teaspoon garlic powder; 2 tablespoon fresh cilantro (chopped)

Succulent chicken thighs marinated in a vibrant, spiced yogurt, baked until tender and bursting with flavor. Served with fluffy basmati rice, roasted broccoli, and warm garlic naan for a complete and satisfying Indian-inspired meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6
Cuisine: Indian
Difficulty: Medium
Cost: $4.36/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

2 pound chicken thigh (boneless, skinless)
1 cup plain yogurt (whole milk)
2 tablespoon lemon juice (fresh)
1 tablespoon ginger (grated fresh)
4 clove garlic (minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
0.5 teaspoon turmeric powder
0.5 teaspoon cayenne pepper
1 teaspoon salt
0.5 teaspoon black pepper
1.5 cup basmati rice (uncooked)
3 cup water
1 pound broccoli florets
2 tablespoon olive oil
4 piece naan bread
2 tablespoon unsalted butter (melted)
0.5 teaspoon garlic powder
2 tablespoon fresh cilantro (chopped)

Instructions

In a large bowl, combine the yogurt, lemon juice, grated ginger, minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon turmeric powder, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken thighs, toss to coat thoroughly, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
While the oven preheats, rinse the basmati rice until the water runs clear. In a medium saucepan, combine the rice with 3 cups of water (or chicken broth) and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is fluffy. Remove from heat and keep covered.
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until cooked through and slightly charred in places (internal temperature 165°F).
Toss the broccoli florets with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a separate baking sheet or alongside the chicken if space allows. Roast for the last 15-20 minutes of the chicken's cooking time, or until tender-crisp and lightly browned.
In a small bowl, melt 2 tablespoons unsalted butter and stir in 1/2 teaspoon garlic powder. Brush this mixture over both sides of the naan bread. Warm the naan in the oven during the last 5 minutes of cooking, or in a dry skillet over medium heat for 1-2 minutes per side until soft and pliable.
Serve the Vibrant Tandoori Chicken hot with fluffy basmati rice, roasted broccoli, and warm garlic naan. Garnish with chopped fresh cilantro, if desired.

Notes

Marinating the chicken overnight will yield even deeper flavor. Leftovers can be stored in an airtight container for up to 3 days and reheated gently.

Nutrition (per serving)

Calories: 615
Protein: 37 g
Carbohydrates: 58 g
Fat: 20 g
Fiber: 5 g
Sodium: 750 mg
Saturated Fat: 8 g
Sugar: 5 g
Cholesterol: 125 mg