Tandoori Chicken Stir Fry
Elevate your weeknight dinners with this flavor-packed Tandoori Chicken Stir Fry! Marinated in a rich blend of Greek yogurt, tandoori masala, and warm spices like turmeric and cumin, tender chicken thighs are cooked to perfection with a smoky char. Vibrant, crisp-tender vegetables like bell peppers, onions, and carrots add a colorful crunch, while fresh cilantro brings a burst of freshness. Ready in just 45 minutes, this quick and healthy recipe pairs beautifully with rice, naan, or a light salad. Perfect for fans of Indian-inspired stir-fry dishes, it offers a medley of bold, aromatic flavors in every bite. Try it tonight for a satisfying, restaurant-quality meal at home!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 120 grams Greek yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons tandoori masala
- 2 tablespoons lemon juice
- 0.5 teaspoons turmeric powder
- 1 teaspoons cumin powder
- 1 teaspoons smoked paprika
- 1 teaspoons salt
- 2 tablespoons vegetable oil
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 medium carrot, julienned
- 2 tablespoons cilantro, chopped
- 1 small green chilies, finely chopped (optional)
Instructions
In a large bowl, combine the Greek yogurt, ginger-garlic paste, tandoori masala, lemon juice, turmeric powder, cumin powder, smoked paprika, and salt. Mix well to form a marinade.
Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Mix thoroughly, ensuring the chicken is fully coated. Let it marinate for at least 1 hour (or overnight for deeper flavor).
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 7-10 minutes, stirring occasionally, until the chicken is cooked through and slightly charred on the edges. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced red bell pepper, green bell pepper, yellow onion, and julienned carrot. Stir fry the vegetables for 3-4 minutes until tender-crisp.
Add the cooked chicken back into the skillet along with any juices. Stir everything together and cook for another 2 minutes, allowing the flavors to meld.
If using, stir in the finely chopped green chilies for added heat.
Garnish with freshly chopped cilantro and serve hot. Enjoy as is, or pair with rice, naan, or a salad for a complete meal.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 20.9 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2366 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
