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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!)


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

  • 1 tbsp cooking oil (ghee or coconut oil work well)

  • 1 tsp coriander

  • 1 tsp ground cumin

  • 1 tsp turmeric

  • 1 tsp red chili powder (or paprika/cayenne)

  • 1 tbsp garam masala

  • 1 tsp honey

  • 2 tbsp lemon juice

  • 1 cup full fat yogurt (I use Straus whole milk european style yogurt. If dairy free, use 1 cup of full fat coconut milk)

  • 4 cloves garlic grated

  • 2 tbsp ginger grated

  • 1 tsp salt (or more to taste)


  1. Place spices in a pan with a little oil on medium heat. Stir the coriander, cumin, turmeric, red chili powder, and garam masala into the oil. Stir often so it doesn’t burn for 2-3 minutes. Turn heat off and let the spices cool.

  2. Whisk these spices in yogurt along with lemon juice, garlic, ginger, and honey. Add salt and continue to whisk.


  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 400 degrees F for 45 minutes. Broil for 5 more minutes on high so chicken browns a bit.


    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.

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

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