Tandoori Chicken

Ingredients

  • 2 lb boneless, skinless chicken thighs

  • 2 cups plain Greek yogurt

  • 5 garlic cloves, minced

  • 1 tbsp freshly grated ginger

  • 1/4 cup lemon juice

  • 2 tbsp garam masala

  • 1 tbsp paprika

  • 2 tsp ground cumin

  • 1 tsp cardamom

  • 1 tbsp salt (plus more to taste)

  • Black pepper to taste

Method

  1. In a large bowl, mix together the Greek yogurt, ginger, garlic, lemon juice, and all the spices until well combined. Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and refrigerate for 3 to 24 hours.

  2. Preheat your oven to 400°F. Line a sheet tray with foil and place a wire rack on top.

  3. Remove the chicken from the marinade and arrange the thighs on the wire rack. Place the tray in the oven on the middle rack and bake for 22 minutes. After 22 minutes, increase the oven temperature to broil (about 500°F) and move the chicken to the second-highest rack. Broil for an additional 5 to 7 minutes, until the chicken starts to char slightly.

  4. Remove the chicken from the oven and let it cool for a few minutes. Season with a little salt and pepper before serving with rice, cucumbers, tomatoes, naan, and a lemony yogurt sauce. Enjoy!

 
 
Notes

  • This chicken is traditionally cooked in a tandoor oven, but you can still achieve incredible results using your regular oven. This recipe is simple and features a variety of spices that will warm you up during the cooler months.

  • I serve this with yellow rice, naan, a cucumber and tomato salad, and lemon yogurt—each of which is a super easy side. For the yogurt, simply mix a little lemon juice into your plain Greek yogurt. The salad consists of cucumbers and tomatoes dressed with olive oil and red wine vinegar. Enjoy!

    Tools used for this recipe:

SavoryElla Cirinochicken, tandoori, simple, dinner, lunch, rice, naan, indian, curry, turmeric, cumin, yogurtComment