Curry marinated chicken

13 Dec

I have been really into Tandoori chicken lately. It all started a few weeks ago when I ordered a “Naanwich” at the Market District (Naan bread, jasmine rice, Tandoori chicken, cucumber salad and cilantro). I was hooked! I ordered another Naanwich a week later. Then I started ordering Tandoori chicken platters, and then Tandoori chicken a la carte. I’ve been adding Tandoori chicken to my salads, over rice, and even buttered noodles! I just love all of the flavors and spices.

So I tried to recreate my Market District favorite at home. How did it turn out? ABSOLUTELY NOTHING like Tandoori chicken. But even though it wasn’t exactly what I was shooting for, I decided to post this recipe anyway because you know what? It was still pretty darn good.

Curry Marinated Chicken
3-4 servings

1 tsp Madras Curry
1 tsp Hot Curry Powder
1 tbsp garlic powder
1/2 tsp smoked paprika
1/2 tsp Indian chili (or cayenne)
1/2 tsp ground ginger
1/2 tsp cumin
1 tsp salt
1 tbsp olive oil
2 tbsp plain yogurt
1 orange, juiced
3 chicken breasts

1. Combine all spices. Add oil, yogurt and orange juice. Whisk until the marinade creates a mustard color and texture.

2. Pour the marinade over chicken breasts, cover and refrigerate for at least one hour.

3. Bake chicken uncovered in a preheated oven at 350 degrees for 45 minutes.

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