Indian Dinner : Tandoori Chicken, Bombay Potatoes, and Garlic Naan

For our first date Philip took me to one of my favorite restaurants at the time, India Palace. It was his first time to eat Indian and even though he wasn’t immediately a fan of Indian food I eventually won him over and now we eat it pretty often. This is one of our favorite versions of an Indian dinner : grill Tandoori Chicken, Bombay potatoes, garlic naan, and basmati rice.

For the chicken we use a premade Tandoori paste that you mix with plain yogurt. When mixed you marinate the chicken in the mixture for 4-6 hours in the fridge. We then grill until tender. Easy peasy. The other dishes are just as easy, they just take a few minutes of prepping earlier in the day. I prep the side dishes when I start marinating the chicken.

First up, the garlic naan bread :

 

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I prefer to use a rolling pin to flatten the dough. I’ve done it by hand and I can’t seem to get it thin enough when hand pressing.

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Finished naan.

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Prep takes just a few minutes on the potatoes and then they finish in the crock pot.

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They are super tender and full of flavor when finished!

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And a completed dinner. I serve over a lime, cilantro basmati rice that I prepare in a rice cooker. Over all the dinner takes about 40 minutes of hands on cooking and the fullness of the flavor is perfect!

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