Recipe courtesy of David Rosengarten
Yield:
4 servings
Level:
Easy

Ingredients

For the marinade:
For the sauce:

Directions

Remove the bones from the chicken thighs. For the marinade: Place the yogurt and the and the next ten ingredients in the bowl of a food processor. Process for about 1 minute or until you have a smooth puree. Place the chicken thighs in a large bowl, cover with the marinade, and marinate, refrigerated, for 24 hours. When ready to cook, remove the chicken from the marinade and pat completely dry with towels. Begin grilling the chicken. Place the pieces over a medium-high charcoal fire and cook for about 5 minutes per side. They are done when they're just past a rosy tinge at the center. Keep warm.

For the sauce: Puree 1 medium large onion (along with a little water) in a food processor. Melt 2 tablespoons. butter in a saucepan. Over medium heat, add onion puree and cook for 4-5 minutes.

Add 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon garam masala, 1/2 teaspoon Indian chili powder, and 1 cinnamon stick. Blend. Add 1 tablespoon tomato paste and 1 cup chicken broth. Simmer for 1 1/2 hours. Add 1 tablespoon tandoori marinade and cook gently for 5 minutes. When ready to serve, strain over chicken tandoori.

IDEAS YOU'LL LOVE

Peach Whisky Chicken

Recipe courtesy of Ree Drummond

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Lemon Chicken

Recipe courtesy of Rachael Ray

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Fried Chicken

Recipe courtesy of Bobby Flay

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Chicken Pot Pie

Recipe courtesy of Virginia Willis

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking