Tandoori Chicken with Mashed Chick Peas and Pepper and Onion Salad
Show: 30 Minute Meals
Episode: The Lighter Side
Rate This RecipeRead users' reviews (51)
- Recipe categories: Dairy, Poultry, Chicken, Beans and Legumes, Peas, Vegetables, Onion,
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Average Rating:
Total Reviews: 51
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By Adam Bartlett
on January 08, 2012
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The chicken and onion salad were great, but the warm chickpea mash is a regular now! The chicken broth gives it a distinctly different flavor from hummous... wow!
By jovanna_2562938
Long Island, NY
on April 27, 2011
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Saw Rachel's show last night, 4/26, this recipe is a kissin' cousin to another one of Rachael's recipes entitled "Almost Tandoori Chicken." Either way, ingredients are the same but in different quantities. I had 1 1/2 lbs of only chicken breasts so I didn't want to crank it up higher than 450. If you have VINDALOO spice, use that instead, as it contains all of the listed spices here. I wasn't crazy about this dish, but it wasn't terrible either.
By fegardner_12907514
Alexandria, 86
on June 02, 2010
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We love this Tandoori-style chicken, and it is so easy to make! I use curry powder and only use chicken thighs instead of breasts. Because of that it needs less time in oven, usually only 13-15 minutes. I simplified the pepper/onion salad a bit, and I serve with ready-to-eat hummus and pita. This meal truly only takes me about 30 minutes beginning to end, and it is a huge crowd-pleaser!
By eileen_russell
Maryland
on February 20, 2010
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The recipe was simple to follow. I used chicken tenders; they cooked in about 15 minutes. Love making the marinade right in the dish. Served with Tr.Joe's whole wheat Middle Eastern flatbread - and a little extra yougurt and cucumber. Better than take-out.
By amber.wetmore_1...
Lamoine, 58
on February 17, 2010
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This dinner was amazing. The chicken was deliciously moist and even my husband loved the smashed chickpeas. We made it a little more figure friendly by using nonfat yogurt and substituting evoo and chicken stock for tahini. It was absolutely amazing and I will definitely make this dish again.
By alina0809
Greenlawn, NY
on January 07, 2010
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I thought that the chicken was O.K. It was not juicy enough. I liked the salad a lot. Overall an O.K meal.
By marigold1976_12...
shrewsbury, 61
on October 04, 2009
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So I followed the recipe and though the marinade was yummy my chicken turned out chewy and rubbery and people threw it in the trash. Anyone have ideas on how I can change that? I put it in the oven at 500 for 25 mins.
By margaretmkozak_...
Palo Alto, 43
on October 02, 2009
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the yogurt soaked into the chicken and left if moist and perfectly seasoned! will make again!
By ljespo_6950037
San Jose, CA
on September 12, 2009
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Marinated the chicken overnight to add extra flavor. Everything tastes good individually, but outstanding together.
By luv_to_cook61
Everett, WA
on August 30, 2009
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I didn't do the salad or the the mash, but I did do the chicken. It was incredibly moist and delicious. I put it out on my grill, so a little added flavor there. I served it with white rice with a little cinnamon and yellow raisins. Great accompaniment. Then I served with with a fennel/red leaf lettuce salad with baby shrimp, Parmesan cheese and a homemade sherry vinaigrette, using oregano and using orange juce from the grated orange in the chicken. I topped it with home made cornbread croutons. What a hit! It could also be served with a little avocado too.