Tandoori Chicken Skillet One-Pan Dinner

• 1 1/2 pounds chicken thighs
• 2 tablespoons plain yogurt
• 2 tablespoons tandoori paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 bell peppers, sliced
• 1 zucchini, sliced
• 3 cloves garlic, minced
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Pat chicken dry and mix with yogurt, tandoori paste, cumin, paprika, and cayenne. Marinate for 15 minutes.
2. 2 Heat oil in a large skillet over medium-high heat.
3. 3 Add marinated chicken and cook for 5 minutes per side until browned.
4. 4 Remove chicken and set aside.
5. 5 In the same skillet, sauté onions until softened.
6. 6 Add bell peppers and zucchini, cooking until tender.
7. 7 Stir in garlic and garam masala, cooking for another minute.
8. 8 Return chicken to skillet, nestling it into the vegetables.
9. 9 Cover and cook for 5 minutes, allowing flavors to meld.
10. 10 Season with salt to taste.
11. 11 Garnish with cilantro before serving.

Equipment

• Large skillet with lid

Variations

• Substitute chicken with paneer for a vegetarian option.
• Add chickpeas for extra protein.

Substitutions

• Use Greek yogurt if plain yogurt is unavailable.
• Substitute garam masala with a blend of cinnamon, cloves, and cardamom.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For a richer flavor, marinate the chicken overnight.
• Adjust cayenne for your preferred level of spiciness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Serving Suggestions

• Serve with basmati rice or warm naan bread.
• A cooling cucumber raita on the side balances the heat.

FAQ