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Welcome to my recipe blog! I document my adventures in the kitchen, my love for food, and my journey back to health through healthy cooking. Hope you have a nice stay!

Raody Tandoori Chicken (Veggie-friendly alternative included!)

Raody Tandoori Chicken (Veggie-friendly alternative included!)

Ingredients:

  • 2 lbs chicken thighs or drumsticks (if vegetarian, use 1 12 oz package of paneer or extra firm tofu!)

  • 1/4 cup melted coconut oil or ghee

  • 1/4 cup full fat yogurt

  • 2 tbsp lemon juice

  • 1/2 tsp turmeric powder

  • 1/2 tsp red chili powder or cayenne

  • 5 tbsp Pure Indian Foods Seasoning OR mix 1 tsp coriander, 1 tsp ground cumin, 1 tbsp garam masala, 4 cloves garlic grated, 2 tbsp ginger grated

  • 1 tsp honey

  • 2.5 tsp salt (or more to taste)

  • Cilantro, sliced red onions and lemon wedges for garnish (optional)

Instructions:

  1. Heat tandoori Seasoning, turmeric and cayenne on low heat on a dry pan mixing constantly so it doesn’t burn for 3-4 minutes.

  2. Then, take roasted spices (or homemade spice mix) and place in blender with yogurt along with lemon juice, honey, and salt. Blend until fully combined.

    CHICKEN SPECIFIC INSTRUCTIONS:

  3. Coat chicken (thighs or drumsticks) in the marinade and place in a covered dish or ziplock bag in the fridge. Let the chicken marinate for at least 4 hours or 10-12 hours for best results.

  4. Once chicken is done marinating, place on baking sheet and bake in oven at 450 degrees F for 45 minutes. Broil for 5 more minutes on high so chicken browns a bit.

  5. Garnish with chopped cilantro, red onions, and lemon wedges. Serve hot!

    PANEER/TOFU SPECIFIC INSTRUCTIONS:

    1. If using paneer or tofu instead of chicken for vegetarians, chop block of paneer or tofu into 1 inch cubes. Make sure tofu is extra-firm and is drained of water. Marinate in sauce for 2-3 hours. Bake in oven for 20 minutes (flipping halfway) at 400 degrees F.

  6. Serve hot with slices of yellow onion and/or tomatoes on the side!

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