Probably my favorite kind of restaurant food is Indian food. I love curry and naan bread and mint chutney. It’s just a little too expensive for weekly feasting, so I had to learn to make my own.
I was inspired by Chobani’s #MadeWithChobani Project to create a recipe, and I knew exactly what I was planning to do – Indian food!
It’s the perfect way to use yogurt, and it also gives me an excuse to make an entire Indian feast. And I am not one to turn down the chance to create an entire feast. Or eat one.
Chicken Tikka Masala is in my top two favorite curries (the other is vegetable korma). And Tandoori Chicken is delicious (yes, even if you’re me and you make it in the oven instead of a Tandoor).
This is the only picture I got of the chicken, somehow. I was hungry, man. We’re lucky I got any pictures at all!
But as good as the curry is, lassis are totally the best. Totally. Even in the middle of December when it’s freezing rain and I haven’t seen sandals in three months. Because they’re refreshing, but they’re also filling. Really, you could eat them as a breakfast shake, sometimes I do.
Here’s the printable recipe card! I added both recipes to it so you can just print one page for the entire thing!
- Tandoori Chicken
- 2-3 boneless, skinless chicken breasts
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger (I like to buy the kind which comes in a tube, it’s still fresh and good, but requires minimal prep. You can get it in the produce section.)
- 1/2 cup plain Chobani yogurt
- 1 teaspoon each salt, cumin, and coriander
- Dash of cayenne pepper
- Tikka Masala Sauce
- 2 tablespoons ghee or butter
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh grated ginger (See note above.)
- 1 jalapeño, seeded, ribbed, and finely diced
- 28-oz can tomato sauce
- 1 1/2 teaspoons each coriander and cumin
- 1 tablespoon garam masala
- 1/2 cup plain Chobani yogurt (or heavy cream)
- 2 teaspoons sugar
- Salt, to taste
- Mango Lassi
- 1 cup frozen mango chunks
- 1 cup plain Chobani yogurt
- 1/4 cup whole milk
- Sugar or honey, to taste
- Start by adding your cumin, salt, coriander, and cayenne pepper to a large bowl. Toss your chicken until it is fully covered in the spices. Let sit for about 30 minutes.
- Next, add your garlic, ginger, and yogurt, covering each piece of chicken completely.
- Preheat your broiler. My oven has two lettings: HI and LO. I use LO for this because my HI is too high, but only you know your oven. You want to broil your chicken on a foil-covered baking sheet so it doesn’t stick to your pan and become hard to clean.
- Once your broiler is hot, add your chicken to the baking sheet and pop it into the oven. (At this point, start making your sauce!) It should take about 30 minutes, total, but flip it halfway through. Your chicken is done when the outside is brown and crunchy and the inside reads 165 degrees on a meat thermometer. But make sure you keep an eye on it while it’s in there so it doesn’t burn at all.
- When it’s done, let it rest for about 5 minutes before dicing it up and adding it to the sauce.
- Start by heating a very large pan (at least 12″) or a dutch oven over medium-low heat. Add your ghee (or butter) and allow it to get hot/melt. Then add your onions, garlic, and jalapeño. Sauté until soft and fragrant, about 5 minutes.
- Then you’ll want to open your tomato sauce, but not add it quite yet. First add your coriander, cumin, and garam masala to the onion mixture. Stir until all of the onions are coated evenly with spices and they become very aromatic. It takes a minute or two. Then add your tomato sauce.
- Stir and cover until the chicken is done. This is not a necessity, but it allows the sauce to simmer and all of the flavors to really combine.
- Finally, add your yogurt or heavy cream (yogurt will produce a thicker sauce, but heavy cream will produce a richer one – this is up to you which you want, or you could add a combination), and the sugar. Stir them and allow it to come back to a simmer (but NOT a boil).
- Finally add your salt, adding some and then tasting, until it is as salty as you like it to be. Finally add your chicken and stir it in to coat all of the pieces.
- You can do this in a blender or a large food processor (or even with an immersion blender!), I used a food processor because mine is big enough.
- Add the mango chunks (still frozen), the yogurt, and the milk to the food processor/blender. Cover and pulse for about a minute until the mango chunks are in smaller pieces and everything is starting to combine. Then turn the speed up to medium and let is go for about a minute or until almost smooth.
- Finally, add your sugar or honey (I used somewhere between 1/4 of a cup and 1/2 cup, but it’s up to you and how sweet you like it, and also how sweet your mangoes are). Then re-cover and turn your food processor/blender up to high until lassi is completely smooth and everything is combined. Should take about 30 seconds.
- Serve in a chilled glass.