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

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

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