Tandoori Spiced Chicken

Tandoori refers to the clay oven used to prepare the dishes. In this recipe, the oven is not used. Instead, I mix in the spices classic to tandoori dishes into a thick and savory sauce. The result is pure deliciousness!

Tandoori Spiced Chicken

1 pound boneless skinless chicken thighs
3 tablespoons tandoori spice mix
salt
black pepper
1 teaspoon red pepper flakes
5 tablespoons extra-virgin olive oil
1/2 cup plain fat-free yogurt
1 1/2 tablespoon tomato paste
6 cloves garlic, chopped
1 small onion, chopped
fresh cilantro, chopped
1 pound baby portabello mushrooms

In a large frying pan, saute onion in 2 tablespoons of olive oil. When onions are tender, add chicken, garlic, and red pepper flakes. Top with salt, black pepper, and 3 tablespoons of tandoori spice mix. Then, after 2-3 minutes, add about 1/4 cup of water to the pan. Make sure to get all the bits from the bottom of the pan, and also flip the chicken periodically. Cover.

Meanwhile, in another frying pan, add mushrooms, salt, and 1 tablespoon of tandoori spice mix. Allow this to saute in olive oil (2 tablespoons) until the water has been released from the mushrooms. Then, turn the heat off and set aside.

Then, combine yogurt and tomato paste in a mixing bowl, beating until smooth. Place this sauce into the frying pan with the chicken. Next, add the mushrooms. Stir, and cover, and cook for 10-15 minutes.

Serve over brown rice, topped with chopped cilantro.