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Tandoori Spiced Chicken with Plantain
Enjoy a quick tandoori chicken paired with caramelized plantain for a spicy-sweet dinner ready in under an hour.
Poulet aux épices tandoori et banane plantain is a savory-sweet main course that pairs tender chicken, marinated in a vibrant tandoori spice and yogurt mixture, with caramelized slices of ripe plantain. The recipe centers on everyday ingredients—chicken pieces, plain yogurt, garlic, ginger, paprika, turmeric, cumin, coriander, and a touch of chili—combined to create a warmly spiced coating that infuses the meat before it is oven-roasted or grilled. Once the chicken is nearly cooked, plantains are lightly pan-fried until golden, adding a mellow sweetness and soft texture that balance the dish’s tangy, aromatic notes. Typically served hot for lunch or dinner, often alongside rice or a simple green salad, this fusion of Indian-inspired seasoning and tropical fruit offers a colorful, crowd-pleasing option for family meals, relaxed entertaining, or any occasion that calls for a flavorful yet uncomplicated centerpiece.
Tandoori Spiced Chicken with Plantain
Designed for minimal prep and cleanup, this one-pan dish lets the oven handle most of the work while you get on with your evening. The result is takeout-level flavor in under an hour, perfect for weeknights when you want something different without the fuss.
Prep Time
70 minutes
70 minutes
Cook Time
40 minutes
40 minutes
Total Time
110 minutes
110 minutes
Ingredients
Chicken breasts, boneless and skinless (4 pieces – about 600 g)
- Ripe plantain bananas, peeled (2 large)
- Plain yogurt or fromage blanc (200 g)
- Tandoori spice blend (2 Tbsp)
- Lime, juice and zest (1 whole)
- Onion, finely chopped (1 medium)
- Tomatoes, diced (2 medium)
- Garlic cloves, minced (2)
- Fresh ginger root, grated (2 cm knob)
- Fresh coriander (cilantro) leaves, chopped (2 Tbsp)
- Neutral vegetable oil (2 Tbsp)
- Fine salt (≈1 tsp, to taste)
- Freshly ground black pepper (≈½ tsp, to taste)
- Optional – fresh red chili or chili flakes for extra heat (1 small chili or ¼ tsp flakes)
- Optional – ground cumin to deepen the spice profile (½ tsp)
- Optional – cooked basmati rice or warm naan to serve (about 150 g dry rice or 4 naan)
Method
Trim excess fat from the chicken pieces
- Combine yogurt, tandoori spice mix, lemon juice, salt and pepper in a bowl
- Coat the chicken pieces evenly with the yogurt mixture
- Cover the bowl and refrigerate the chicken for at least one hour
- Preheat the oven to 200 °C
- Place the marinated chicken pieces on a parchment-lined baking tray
- Bake the chicken for about 30 minutes, turning the pieces halfway through
- Peel the plantains
- Cut the plantains into thick diagonal slices
- Heat vegetable oil in a frying pan over medium heat
- Fry the plantain slices until golden brown on each side
- Drain the fried plantains on paper towels
- Serve the hot tandoori chicken alongside the fried plantains
Nutrition (whole recipe)
Calories
2120 kcal Protein
206 g Fat
60 g Carbs
204 g Fiber
21 g Sugar
97 g
2120 kcal Protein
206 g Fat
60 g Carbs
204 g Fiber
21 g Sugar
97 g
Notes
For deeper flavor, whisk a squeeze of lime juice into the yogurt marinade and let the chicken rest overnight—acid brightens the spices and tenderizes the meat. Use plantains with mostly black skins; they caramelize faster and won’t stay starchy. Just before serving, scatter fresh cilantro and a spoonful of the hot pan juices over everything to tie the sweet-savory notes together.
why this recipe
Few dishes strike the perfect balance between vibrant spice and mellow sweetness like tandoori chicken with plantain. The tender chicken, steeped in a tangy yogurt-tandoori marinade, emerges from the oven infused with smoky, citrusy aromatics, while the caramelized plantain lends a buttery richness that tames the heat and rounds out every bite. This contrast of textures—succulent poultry against softly charred fruit—creates an experience that feels both comforting and exotic, inviting you to travel without leaving your kitchen. With its straightforward preparation and reliance on pantry staples, the recipe rewards even weeknight cooks with complex, restaurant-level flavors, making it a standout addition to any home menu.
FAQs
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Frequently Asked Questions
Can I substitute chicken thighs for chicken breasts in this tandoori plantain recipe?
Yes—bone-in or boneless chicken thighs work very well with the yogurt-tandoori marinade and often stay juicier than breasts. Simply trim excess skin, marinate as directed, and extend the oven time by about 10 minutes (to 35–40 minutes total, or until the thickest part reaches 75 °C/167 °F).
How ripe should the plantains be, and what can I use if I can’t find them?
Choose plantains whose skins are mostly black with just a hint of yellow and that yield slightly when pressed—this very-ripe stage caramelizes quickly and loses any starchy taste. If you can’t source plantains, use ripe (but still firm) dessert bananas or roast small wedges of sweet potato or butternut squash to bring a comparable sweetness and soft texture to the plate.
How can I make this recipe dairy-free if I can’t use yogurt?
Swap the yogurt for an unsweetened, thick plant-based alternative—coconut yogurt, soy yogurt, or oat “fraîche” all cling nicely to the spices. If you only have coconut milk on hand, spoon off the thick cream from the top of the can, whisk in 1–2 tsp lime juice for tang, then proceed with the marinade exactly as written.