The Dish
Traditional tandoori chicken is made by tossing pieces of chicken in a well-seasoned yogurt marinade and roasting in a tandoor (a large clay oven). The resulting chicken turns a delicious, lightly-charred golden brown. Now, most of us do not have a tandoor (if you do, invite me over!). But, we can still achieve the flavor and searing by roasting in a high heat oven. Our homemade curry sauce is a magical marinade base for this recipe. We add just a touch of paprika, cumin, and sriracha to mimic those classic flavors.
Hacking this Recipe
Our homemade curry sauce is a traditional combination of garlic, ginger, spices, and yogurt, livened up with a hint of lemon juice and maple syrup. This recipe makes plenty of sauce to use throughout the week and will keep refrigerated for several days (4–5 days for the best result). To save on prep time, you can also make the rice ahead of time or purchase a microwavable brown rice pouch. Make sure you have bamboo skewers on hand, as well!
Vegan Modifications
For the homemade curry sauce, feel free to use your favorite dairy-free yogurt in place of the traditional Greek yogurt in this recipe. We absolutely love using tofu instead of the chicken, as tofu absorbs the flavors of the sauce beautifully.