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.
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.)