Tandoori chicken, basmati rice, and a garden salad with strawberries and blue cheese.  Aya thought she forgot how to cook.  But today she dusted off her recipes and tried a tandoori chicken recipe.  I did a Cooking Light version, and she was going to try a Japanese version.  It was really good and tender, and quick.  Thumbs up.

Tandoori Chicken (quick easy version from a Japanese cookbook)


2 chicken breasts
1 tsp salt
dash of pepper

1 tsp curry powder
1/2 cup plain yogurt (organic texture works best)
2 Tbp ketch-up
1 tsp soy sauce
1 clove grated garlic
1 tsp olive oil

Cut chicken in bite size pieces and season with salt and pepper.  Mix marinade ingredients in bowl, and marinade chicken for about 10 minutes.  Bake in the oven for 10 minutes at 425 degrees.

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