Tandoori Chicken with Peanut Sauce
Chicken marinated in tandoori style spices, then grilled and topped with a savory peanut butter coconut milk sauce. Full of delicious flavors!
Servings: 6 servings
Calories: 256kcal
Ingredients
Chicken
- 1.5 pounds chicken breast sliced or beaten to be ~3/4" thick
- 1/2 cup plain Greek yogurt
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1/4 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon tumeric
- 1 /8 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cloves
- 1/2 teaspoon cardamom
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Peanut Sauce
- 2 tbsp peanut butter
- 1/4 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1 1/2 teaspoon sesame oil
- pinch salt
Serving
- Naan
- chopped red onion
- chopped cucumber
- chopped cilantro
Instructions
Chicken
- In a large bowl with lid or sealable bag, mix together Greek yogurt, lime juice, olive oil, coriander, cumin, tumeric, cayenne, salt, pepper, cardamom, cloves, cinnamon and nutmeg. Add chicken to bag and shake or stir until chicken is evenly coated with sauce. Cover bowl or seal bag and place in refrigerator at least 3 hours.
- Heat grill to 500 degrees. Once it reaches 500, reduce to 450 and place chicken directly on grill. Cook about 3 minutes per side, until chicken is cooked through.
Peanut Sauce
- Stir together all of the ingredients for the peanut sauce until smooth and well combined. Let sit in refrigerator for at least 30 minutes before serving.
Serving
- Cut chicken into bite size pieces. Place on nann. Top with red onion, cucumber, cilantro and peanut sauce.
Nutrition
Calories: 256kcal | Carbohydrates: 5g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 692mg | Potassium: 511mg | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 2.1mg | Calcium: 28mg | Iron: 1.1mg