Recipes‎ > ‎Poultry‎ > ‎

Chicken Tandoori

Ingredients

  • 8 Skinless, boneless chicken thighs (about 2 1/2 pounds)
  • 1/2 Cup plus 2 tablespoon plain yogurt
  • 1 Tbs Vegetable oil
  • 1/2 Small, red onion, roughly chopped
  • 3 Cloves garlic, smashed
  • 1 2-inch piece ginger, peeled and roughly chopped
  • 4 Tsp Tomato paste
  • 2 Tsp Ground coriander
  • 1 1/2 Tsp ground cumin
  • 1 3/4 Tsp Paprika
  • 2 Tbs Chopped fresh cilantro
  • Kosher salt
  • Juice of lemon
  • Cooked rise, for serving (optional)

Directions

  1. Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 tsp salt in a large bowl.
  2. Pulse 2 tbsp yogurt, the vegetable oil, onion, garlic, ginger, tomato pasted, coriander, cumin, 1 1/2 tsp paprika and 1/2 tsp salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
  3. Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165, 5 to 6 minutes per side.
  4. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 tsp paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve the rice, if desired.
Comments