Name: Weeknight Tandoori Chicken
Cook time: 10–15 minutes
Total time: 30 minutes
Yield: 6 servings
Ingredients: 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1 teaspoon ground ginger; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1 1/2 pounds boneless skinless chicken thighs; 1 tablespoon olive oil (or coconut oil); 1 (13-ounce) can coconut milk; 1 (8-ounce) can tomato sauce; 2 ounces fresh spinach (about 2 to 2 1/2 cups); 6 servings brown rice, cooked according to package directions; Suggested accompaniments: Cilantro, mint leaves, and plain yogurt

Saucy chicken and spinach in white bowl on cement counter with grey and yellow batikprint cloth napkin.

Photo by Lindsey Rose Johnson

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it’s quick and easy enough for any busy weeknight.

Recipe information

Total Time
30 minutes
Yield
6 servings

Ingredients

1 1/2 teaspoons garlic powder

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1 teaspoon ground ginger

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 1/2 pounds boneless skinless chicken thighs

1 tablespoon olive oil (or coconut oil)

1 (13-ounce) can coconut milk

1 (8-ounce) can tomato sauce

2 ounces fresh spinach (about 2 to 2 1/2 cups)

6 servings brown rice, cooked according to package directions

Suggested accompaniments: Cilantro, mint leaves, and plain yogurt

Preparation

Step 1
In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.
Step 2
In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.
Step 3
Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.
Step 4
Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!