Tandoori Me

Friday night dinner = time to pull something out of the freezer!  Luckily, I have a couple pre-made meals just sitting there for the Friday-night-laziness-factor.  This tandoori chicken recipe serves 4-6, which is perfect because my husband and I can eat it for Friday dinner and also a weekend meal.   Warning — a little pre-planning is usually involved when pulling something out of the freezer to account for defrosting time.

Tandoori Chicken Photodinners

And here’s how I made it (a couple of weeks ago!)  Put the following ingredients into a bag:

  • Chicken (about 6 breasts, sliced lengthwise a couple times)
  • 1 ½ cups yogurt
  • 1/4 tsp Cumin
  • 1/4 tsp Turmeric
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Paprika
  • 1 tbsp Oil
  • 1 Tbsp garlic
  • 1 Tbsp ginger
  • ½ tsp Salt

Then kneed the bag.  Put it into the freezer.  Defrost in fridge overnight.  Put onto a baking sheet and bake at 350 for 25-30 minutes.

To accompany this, I cooked brown rice and asparagus (fried with ginger, garlic, lemon juice, and fish sauce.)

Tandoori Chicken PhotodinnersTandoori Chicken Photodinners

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This entry was posted in 30 Minutes or Less, Chicken, Dinner and tagged , , . Bookmark the permalink.

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