Tandoori Chicken Stir Fry

Elevate your weeknight dinners with this flavor-packed Tandoori Chicken Stir Fry! Marinated in a rich blend of Greek yogurt, tandoori masala, and warm spices like turmeric and cumin, tender chicken thighs are cooked to perfection with a smoky char. Vibrant, crisp-tender vegetables like bell peppers, onions, and carrots add a colorful crunch, while fresh cilantro brings a burst of freshness. Ready in just 45 minutes, this quick and healthy recipe pairs beautifully with rice, naan, or a light salad. Perfect for fans of Indian-inspired stir-fry dishes, it offers a medley of bold, aromatic flavors in every bite. Try it tonight for a satisfying, restaurant-quality meal at home!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 120 grams Greek yogurt
• 2 tablespoons ginger-garlic paste
• 2 tablespoons tandoori masala
• 2 tablespoons lemon juice
• 0.5 teaspoons turmeric powder
• 1 teaspoons cumin powder
• 1 teaspoons smoked paprika
• 1 teaspoons salt
• 2 tablespoons vegetable oil
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 medium carrot, julienned
• 2 tablespoons cilantro, chopped
• 1 small green chilies, finely chopped (optional)

Directions

Step 1

In a large bowl, combine the Greek yogurt, ginger-garlic paste, tandoori masala, lemon juice, turmeric powder, cumin powder, smoked paprika, and salt. Mix well to form a marinade.

Step 2

Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Mix thoroughly, ensuring the chicken is fully coated. Let it marinate for at least 1 hour (or overnight for deeper flavor).

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 7-10 minutes, stirring occasionally, until the chicken is cooked through and slightly charred on the edges. Remove the chicken from the skillet and set it aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced red bell pepper, green bell pepper, yellow onion, and julienned carrot. Stir fry the vegetables for 3-4 minutes until tender-crisp.

Step 5

Add the cooked chicken back into the skillet along with any juices. Stir everything together and cook for another 2 minutes, allowing the flavors to meld.

Step 6

If using, stir in the finely chopped green chilies for added heat.

Step 7

Garnish with freshly chopped cilantro and serve hot. Enjoy as is, or pair with rice, naan, or a salad for a complete meal.

Nutrition Facts

Serving size	1153.6 grams (1153.6g)

Amount per serving	% Daily Value*
Calories	1382

Total Fat 80.10g	103%
Saturated Fat 18.00g	90%
Polyunsaturated Fat 16.80g
Cholesterol 437mg	146%
Sodium 3263mg	142%
Total Carbohydrate 56.10g	20%
Dietary Fiber 13.40g	48%
Total Sugars 20.90g
Protein 115.60g	231%

Vitamin D 0IU	0%
Calcium 288mg	22%
Iron 11mg	58%
Potassium 2366mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 32.8%

Carbs: 15.9%