tandoori chicken with chana masala.JPG


3-4 chicken breasts

8 cloves chopped or pureed garlic

1/4 cup finely chopped or pureed ginger

2 tsp olive oil

1/2 cup cashewgurt (non-dairy yogurt)

1/4 cup lemon juice

2 tsp salt

1 tsp garam masala

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground cardamom


one onion, chopped

one tomato, chopped

1″ chopped ginger

4 cloves garlic

3 tbsp. olive oil

2 bay leaves

1 tsp chili powder

1 tsp ground coriander

1 tsp garam masala

1/2 tsp ground turmeric


15oz can chickpeas

fresh cilantro to garnish





Combine the garlic, ginger, olive oil, cashewgurt, lemon juice, salt, garam masala, coriander, cumin, turmeric and cardamom in a bowl.  Place chicken breasts in a shallow pan and coat with mixture on both sides.  Cover and refrigerate at least four hours to marinate.  Once marinated, transfer to a rimmed baking pan and cook at 375F for 40 minutes or until completely cooked through.  For the chana masala (savory Indian chickpeas), heat olive oil in frying pan over medium heat and add onion, tomato, ginger, garlic and bay leaves, cooking for two minutes.  Add chili powder, coriander, garam masala, turmeric and salt and cook for another couple of minutes.  Add a little water to get a thick gravy, bring to the boil and add chickpeas.  Reduce heat to medium and cook a further five minutes.  Garnish with cilantro.  I also serve cauliflower rice with this dish.

One thought on “Tandoori Chicken with Chana Masala

  1. Thank you! I got on line to see if anyone had tried tandoori chicken with cashewgurt. Looks like it worked for you, so I think it’s on tonight’s menu!


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