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Tandoori Chicken Thighs
Recipe courtesy Sandra Lee, 2007

Ingredients
8 chicken thighs
1 1/2 cups plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon minced ginger
1 teaspoon crushed garlic

Directions
Rinse and pat dry chicken thighs.

In a large bowl, combine the remaining ingredients and stir until smooth. Add


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

thighs and make sure they are coated. Cover with plastic wrap and refrigerate at
least 2 to 3 hours, preferably overnight.

Set up grill for indirect cooking over medium-high heat. Oil grate when ready to
start cooking. Remove chicken from refrigerator and let sit at room temperature
for 30 minutes.

Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check
for doneness by cutting into thigh to make sure there is no redness near bone.

NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F.
Roast in preheated oven on foil lined baking sheet for 30 minutes or until
internal temperature reaches 180 degrees F.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved