Boneless Tandoori Chicken
Whether it’s Tuesday or Saturday, this particular recipe should be on the menu every week!
PERFECT FOR MEAL PREPPING
A quick and easy recipe that marinates well for meal-prepping and can even be cooked ahead of time. It tastes great either way. My key tips are identified in the recipe below to get you the juiciest chicken possible.
Bell Peppers are a great addition to my Boneless Tandoori Chicken but I also love adding onions and some spice! Think fresh cut jalapenos if you dare.
Regardless of your spice level, this dish can fit an assortment of spice tolerance tastebuds. Feel free to add more or less spice based on your preference.
How to make Boneless Tandoori Chicken
Start with chicken, some bell peppers, onions yogurt, ginger, garlic, and a few spices. Marinate for 30 minutes (or a day) if possible.
While the chicken and veggies cook, you can make some rice, warm a few tortillas, and/or prep the cilantro sauce! KEY TIP-for juicy pieces of chicken: when cooking the chicken do not stir or shift the ingredients once they hit the hot oil+pan until at least two sides of the chicken cubes have cooked thoroughly. Normally when making chicken, salmon, pork chops, etc I flip the meat only once. It helps keep moisture in and a nice crust on the outside. 🙂
This tandoori chicken itself makes a very quick appetizer. When making these wraps though, the addition of cilantro sauce is definitely a team player. Ranch is also a great replacement!
The color of your chicken will vary based on the type of pre-made tandoori masala you use. I prefer to use ones without synthetic coloring such as Shan or Badshah Brand which are available at Indian Grocery Stores throughout the US. However, if you are going for a bright red tandoori chicken, then Swad Brand Masala will be your friend!
A mix of chicken and vegetables cooked with spices that can be eaten as an appetizer or a meal.
- 1 lb chicken breast or tenders cut into cubes
- 3 tbsp yogurt
- 1/2 bell pepper, cut into large pieces
- 1/2 onion, cut into large pieces
- 2 tbsp tandoori masala (more or less depends on your spice level)
- 1 tsp ginger paste (more or less)
- 1 tsp garlic paste (more or less)
- red chili powder
- oil to stir fry
- salt to your taste
- soft tortilla or rice (of choice)
- meat tenderizer (optional)
- finely chopped onion
- finely chopped jalapeno
- finely chopped tomato
- chopped cilantro
Combine chicken, tandoori masala, yogurt, ginger, garlic, salt, bell pepper, onion, red chili powder (optional), meat tenderizer (optional), and salt.
Set aside and marinate for up to 1 day. If you don't have time to marinate, it is okay (I have done it many times).
Let the chicken set at room temperature for about 15-30 minutes before cooking.
Heat a wide heavy bottom pan on high heat and add a generous amount of oil.
Once the oil is HOT, add the marinated chicken mixture into a spread across the bottom of the pan. Let it cook for about 3 minutes without stirring. (KEY TIP: DO NOT COVER OR STIR)
Take a spatula and flip over small portions of the mixture at a time. Let it cook for an additional 3 minutes. (KEY TIP: DO NOT COVER OR STIR until the second side has cooked through)
NOW stir the mixture well and cook for an additional 5 minutes with a lid.
Serve with a squeeze of lemon juice.
For milder spice use less ginger, garlic, tandoori masala, and red chili powder.