Tandoori Chicken with Spicy Tomato Curry & Coconut Naan

This dish features flavorful tandoori chicken marinated in yogurt and spices, served with a vibrant tomato curry cooked in coconut milk and a side of warm, fluffy coconut naan. It's a complete meal packed with protein, spices, and satisfying textures.

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Step 1

Marinate Chicken: In a small bowl, combine yogurt, lemon juice, tandoori masala paste, ginger paste, garlic powder, and salt. Coat the chicken thigh in the marinade and let sit for at least 10 minutes, or up to 30 minutes for deeper flavor.

Step 2

Cook Chicken: Heat a grill pan or skillet over medium-high heat. Sear the marinated chicken for 5-7 minutes per side, or until cooked through. Set aside and keep warm.

Step 3

Start the Curry: In the same pan, add the diced onion and cook until softened, about 5 minutes. Stir in the garlic, garam masala, chili powder, cumin, and salt. Cook for 30 seconds, until fragrant.

Step 4

Simmer & Thicken: Add the diced tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes, mashing some tomatoes with a fork for a thicker sauce. Stir in coconut milk (optional) for extra creaminess.

Step 5

Naan Time: In a small bowl, combine flour, coconut, plant milk, baking powder, and salt. Mix into a dough and knead for a few seconds. Roll out the dough into a thin circle.

Step 6

Cook Naan: Heat a skillet or griddle over medium heat. Brush with oil and cook the naan for 1-2 minutes per side, or until golden brown and slightly puffed.

Step 7

Serve it Up: Plate the cooked chicken, pour the spicy tomato curry over it, and garnish with fresh cilantro or chopped cucumber (optional). Enjoy your flavorful Tandoori Chicken with Spicy Tomato Curry and Coconut Naan!

Step 8

Tips:

Step 9

For a smoky flavor, grill the chicken instead of searing it in a pan.

Step 10

Adjust the spice level of the curry to your preference.

Step 11

Serve the curry with rice or quinoa for a more complete meal.

Step 12

Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and curry gently before serving.