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Tandoori Roasted Chicken with Apples

tandoori
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Tandoori Roasted Chicken with Apples

Spicy chicken and sweet roasted apples topped with tart cranberries… serve it with Naan bread to scoop up the delicious sauce!

 Ingredients

4 servings
  • 8 oz Greek whole milk yogurt
  • 2 Tbsp Urban Accents Punjab Red Tandoori
  • 4 garlic cloves, minced
  • juice of 2 small lemons
  • 2 tsp salt
  • 2 tsp crushed red pepper (or less depending on your "spicy" preference)
  • 4 bone-in chicken breasts
  • 2 white onions, thinly sliced, divided
  • 2 baking apples, peeled & thinly sliced
  • 1/2 cup dried cranberries
  • grated nutmeg to taste
  • Extra virgin olive oil

Time

 
10 min
 
45 min
 
55 min

Courses

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Difficulties

 Instructions

  1. In a large non-plastic bowl, combine yogurt, Punjab Red Tandoori, garlic, lemon juice, salt and red pepper. Add chicken; stir to coat evenly and refrigerate for one hour.
  2. Preheat oven to 350F.
  3. Place chicken in clay roasting dish and cover with marinade. Top with three-quarters of sliced onions.
  4. In a separate baking dish, layer apple slices with remaining onions. Sprinkle with cranberries, nutmeg and a splash of olive oil. Roast both dishes for 45 min.
  5. Serve chicken breast with a side of roasted apples and Naan bread to soak up the delicious sauces.

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