Cheesy Tandoori Chicken with Creamy Sauce
Cheesy Tandoori Chicken with Creamy Sauce
Ingredients
For the Tandoori Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 2 teaspoons tandoori masala powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the Creamy White Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Serving
- 1 1/2 cups mozzarella cheese, shredded
- 2 tablespoons fresh cilantro, chopped, for garnish
- 4 naan bread, or other flaky flatbread, for serving
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, ginger paste, garlic paste, lemon juice, tandoori masala powder, ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 10 min
- 2
Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to marinate the chicken. This is a passive step.
⏱️ 60 min
- 3
Preheat the oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 4
Heat vegetable oil in a large oven-safe skillet or cast-iron pan over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.
⏱️ 10 min
- 5
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from oven and set aside.
⏱️ 12 min•🌡️ 400
- 6
While the chicken bakes, prepare the creamy white sauce. In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 3 min
- 7
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens. Stir in the heavy cream, garlic powder, onion powder, salt, and black pepper. Cook for another 2-3 minutes, stirring, until the sauce is smooth and creamy. Remove from heat.
⏱️ 5 min
- 8
Pour the creamy white sauce evenly over the cooked tandoori chicken in the skillet. Sprinkle the shredded mozzarella cheese generously over the sauce.
⏱️ 3 min
- 9
Return the skillet to the oven and bake for 8-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 10 min•🌡️ 400
- 10
Garnish with fresh chopped cilantro. Serve immediately with warm naan bread or your preferred flaky flatbread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Tandoori Chicken with Creamy Sauce
For the Tandoori Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 2 teaspoons tandoori masala powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the Creamy White Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Serving
- 1 1/2 cups mozzarella cheese, shredded
- 2 tablespoons fresh cilantro, chopped, for garnish
- 4 naan bread, or other flaky flatbread, for serving
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, ginger paste, garlic paste, lemon juice, tandoori masala powder, ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 10 min - 2
Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to marinate the chicken. This is a passive step.
⏱️ 60 min - 3
Preheat the oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 4
Heat vegetable oil in a large oven-safe skillet or cast-iron pan over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.
⏱️ 10 min - 5
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from oven and set aside.
⏱️ 12 min•🌡️ 400 - 6
While the chicken bakes, prepare the creamy white sauce. In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 3 min - 7
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens. Stir in the heavy cream, garlic powder, onion powder, salt, and black pepper. Cook for another 2-3 minutes, stirring, until the sauce is smooth and creamy. Remove from heat.
⏱️ 5 min - 8
Pour the creamy white sauce evenly over the cooked tandoori chicken in the skillet. Sprinkle the shredded mozzarella cheese generously over the sauce.
⏱️ 3 min - 9
Return the skillet to the oven and bake for 8-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 10 min•🌡️ 400 - 10
Garnish with fresh chopped cilantro. Serve immediately with warm naan bread or your preferred flaky flatbread.
⏱️ 2 min