Chicken Tandoori with cucumber and tomato salsa / naan

Chicken Tandoori is a traditional Indian dish, made of soft and tender chicken with seasoning and yogurt. Reviewers love the depth of the flavor coming from the optional steps of grilled spices when this dish was first featured in 2016.

Ingredients:

Cucumber and Tomato Salsa:

• Cucumbers - 8 oz, diced
• Tomatoes, roma - 16 oz, diced
• Cilantro - 3 Tbsp, chopped
• Lime juice - 2 Tbsp

Chicken Tandoori:

• Coriander - 1 tsp
• Cumin - 1 tsp
• Curry powder - 1 tsp
• Ginger, ground - 1 tsp
• Paprika - 1 tsp
• Turmeric - 1/2 tsp
• Cayenne - 1/4 tsp
• Garlic - 2 cloves, chopped
• Yogurt, plain - 6 Tbsp
• Oil, cooking - 2 Tbsp
• Chicken thighs, boneless and skinless - 1 1/2 lbs
• Limes - 1, wedges
• Water - 4 Tbsp
• Tomato paste - 1 Tbsp
• Honey - 1 tsp
• Naan - 4 rounds (sub any flatbread)

Prep:

1. Spice mix - Coriander, fennel, curry powder, ginger, chili powder, turmeric and cayenne. (Can be done at any time)
2. (Optional step) Spicy Toast: Heat the pan over medium heat and spice hot / bake until fragrant. Remove from heat.
3. Garlic - Garlic Garlic. (Can be done before 4 days)
4. Make yogurt sauce - Mix spices with garlic, yogurt and oil. Bifurcate. (Can be done before 4 days)
5. Marinated chicken - Cut into chickens (to increase the surface area for sauce). Pour half the sauce, sprinkle some salt, and then soften with a fork. Marry for at least 20 minutes and ideally overnight. (Can be made 1 day in advance)
6. Cucumber / Tomato / Cilantro / Limes - (If prepping just before cooking, get chicken in the oven / grill before returning to prepare.)

Make:

1. If cooked in the oven: Turn the chicken and put the top rack up so that the insulation is about 5 "to 6" / 13 to 15 cm. Line a pan with leaves. Beat the excess of chicken (you want to put a little but not too much) and arrange the chicken on the pan. Boil for 5 to 8 minutes on each side, until the chicken is cooked to 165F / 74C.
2. If cooked on a grill: Bake with heat to 450F / 232C degrees. Clean the net and brush with some oil. Beat the excess of chicken (you want to put a little but not too much) and put the chicken on the grill. Bake for 2 minutes on each side with the lid closed. Reduce heat to medium, cover and cook for another 6 to 12 minutes, or until chicken reaches 165F / 74C.
3. Make salsa by combining cucumber, tomato, coriander and lemon juice. Seasoned with salt.
4. Drain the water, tomatoes and honey into the rest of the sauce. Heat on low heat until the sauce warms up.
5. Toast naan
6. Enjoy the chicken with the sauce. Serve with lemon wedge, naan and salsa on the side.

Comment me upvote me if you like this post and share your opinion with me on steemit. Follow me @taithanhvu Thank you.

 

---

Posted from my blog with SteemPress : http://localhost:8888/taivu/2018/08/31/chicken-tandoori-with-cucumber-and-tomato-salsa-naan/

---