It’s not really the same thing, because I don’t have a tandoor oven (isn’t food cooked in tandoor ovens so awesome though?) but it’s yogurt-marinated chicken with some Indian-inspired seasonings. I was busy, so I marinated the chicken for just 1 hour, but you can leave it in the fridge overnight. Yogurt is acidic, so it works as a marinade.
Served with curry couscous on the side.
Tandoori Chicken Tenders
Servings: 4
Calories: 151kcal
Ingredients
- 1 pound uncooked chicken tenderloins
- ½ cup nonfat Greek yogurt
- ⅓ chopped Vidalia onion (or other sweet onion) (chopped)
- 2 garlic cloves (minced)
- 1 teaspoon olive oil
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch salt
Instructions
- Heat a skillet over medium heat and add the spices, stirring until the spices are toasted and fragrant.
- Pour the toasted spices into a bowl, and stir in the yogurt, minced garlic, chopped onion, and olive oil. Add the chicken, turning to make sure the chicken is completely coated. Cover with plastic wrap and let it marinate in the fridge for about an hour (or even up to overnight, if it's convenient)
- Cover a baking sheet with aluminum foil and give it a spritz with nonstick spray
- Preheat the oven broiler on high heat, and broil the chicken for about 15 minutes, flipping it once at the 7-minute mark. You'll know the chicken is done cooking when a thermometer registers an internal temperature of 165 °F
Curry Couscous
Couscous with Indian-inspired spices and lots of veggies is a good side this for Tandoori chicken tenders.
Check out this recipe
Balsamic Glazed Chicken
Grilled chicken with an easy-to-make sweet balsamic sauce.
Check out this recipe
Chicken Tenders With Lemon Couscous
Spiced grilled chicken tenders with lightly seasoned couscous.
Check out this recipe
