Tandoori Chicken with Garlic Spinach
Bring bold, smoky flavors to your dinner table with this mouthwatering Tandoori Chicken with Garlic Spinach recipe! Juicy, bone-in chicken thighs are marinated in a spiced yogurt blend infused with cumin, coriander, turmeric, and smoked paprika, creating an irresistible depth of flavor. Cooked to perfection in the oven, the chicken boasts a beautifully charred exterior while staying tender and juicy inside. Paired with a quick and aromatic garlic spinach side—sautéed with golden garlic slices and a hint of red pepper flakes—this dish is a vibrant, satisfying meal. Perfect for weeknight dinners or special occasions, this recipe is a feast for the senses, topped with fresh cilantro and garam masala for a finishing touch.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 200 grams Plain yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Ground cayenne pepper
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 300 grams Fresh spinach
- 1 tablespoon Butter
- 3 cloves Garlic (sliced)
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 0.5 teaspoons Garam masala (optional for garnish)
- 2 tablespoons Fresh cilantro (chopped, optional)
Instructions
In a large mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, smoked paprika, cayenne pepper, and salt. Mix well to create the tandoori marinade.
Make small cuts into the chicken thighs with a sharp knife to allow better marinade penetration. Add the chicken thighs to the marinade, ensuring they are completely coated. Cover and refrigerate for at least 2 hours, or preferably overnight for best results.
Preheat your oven to 200°C (400°F). Line a baking tray with aluminum foil or parchment paper.
Remove the chicken from the marinade and place it on the prepared baking tray. Drizzle 1 tablespoon of vegetable oil over the chicken pieces.
Bake the chicken in the preheated oven for 35-40 minutes, flipping halfway through, until the chicken is cooked through and slightly charred around the edges. Use a meat thermometer to check for an internal temperature of 75°C (165°F).
While the chicken bakes, prepare the garlic spinach. Heat 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced garlic and sauté until it becomes golden and fragrant, about 1-2 minutes. If desired, add the crushed red pepper flakes for some heat.
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted, about 3-4 minutes. Season with a pinch of salt to taste.
Serve the tandoori chicken hot, garnished with garam masala and fresh cilantro if desired, alongside the garlic spinach.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 3140 mg | 136% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 15.9 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 814 mg | 63% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1847 mg | 39% | |
*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.
