Tandoor-Style Chicken with Quick Masala Sauce and Naan

If you like Indian food, this is the post for you! I decided to try Jamie Oliver's Food Revolution Tandoor-Style Chicken thanks to a food blog I check - Recipes from the Cookie Jar. I've tried making Indian food at home in the past with mixes and pre-made sauces, but the result was always way to salty. I found one recipe I liked, but this one is a ton easier and seems healthier too (especially since I made up the sauce using yogurt instead of heavy cream!). I also decided to try my hand at some homemade Naan. Eating Indian food just isn't the same without Naan! Everything came out great so I'm putting it all here for you to try :)

Tandoor-Style Chicken
(Click on the link for Jamie's recipe. Below are the amounts I used after a rough metric to US conversion.)

1/2 cup plain non-fat yogurt (greek would work well too)
2 T Olive Oil
1/4 cup roasted garlic flavored tomato sauce
1 tsp ground ginger
1 tsp garam masala (or curry powder)
1/2 tsp chili powder
1/2 tsp smoked paprika (I really think the smoked version makes all the difference here)
1/2 tsp tumeric
2 garlic cloves finely chopped (I actually left this out since I was using the garlic tomato sauce. I think I may have put 1/4 tsp of garlic powder, though).
6-8 boneless, skinless chicken thighs (I used 2 good-sized chicken breasts), cut into 1" cubes

Combine all ingredients except the chicken. Mix well. Then add the chicken, salt and pepper to taste and toss to coat. Cover and refrigerate for 2-3 hours. Thread onto skewers and grill for about 12 min., turning often. Serve with Quick Masala Sauce and Naan and/or rice. Garnish with cilantro.

Sara's Quick, Cold Masala Sauce

1/4 cup plain non-fat yogurt
2-3 T roasted garlic flavored tomato sauce
1 tsp cumin
1 tsp smoked paprika
1-2 T chopped cilantro

Combine all ingredients, stir well, while waiting for the chicken to cook.

Homemade Naan

Be prepared - this recipe takes about 3 hours total to make, but is so worth it. Also, pay attention to the instruction to add just enough flour to make a soft dough as opposed to adding all the flour the recipe calls for. I only used about 3 cups vs. the 4.5 cups listed. Next time I plan to cut the salt in half. We were all dying of thirst the rest of the night and I know there wasn't much salt in the chicken or sauce.

We ate our dinner wrap-style - coated a piece of naan with sauce, then filled it with chicken. So tasty!!!