Photo: Chicken Tandoori Recipe
Ingredients
- 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
- Juice of 1 lemon
- Kosher salt
- 1/2 cup plus 2 tablespoons plain yogurt
- 1 tablespoon vegetable oil
- 1/2 small red onion, roughly chopped
- 3 cloves garlic, smashed
- 1 2-inch piece ginger, peeled and roughly chopped
- 4 teaspoons tomato paste
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 3/4 teaspoons hot paprika
- 2 tablespoons chopped fresh cilantro
- Cooked rice, for serving (optional)
Directions
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 teaspoons salt in a large bowl.
Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
Photograph by Antonis Achilleos
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By Mrs. Obi
Phoenix, AZ
on January 20, 2013
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Love it! I prefer preparing this recipe to going to an Indian restaurant.
By Amanda Bjerke
on July 05, 2012
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This was delicious! The marinade smelled delicious all on it's own. I opted for chicken breasts, and grilled the chicken on the BBQ. The yogurt sauce totally tied the dish together. Next time I make this, I would like to try marinating the chicken longer, and could also see doing this like chicken satay and do thin strips of chicken on skewers.
By melmin123
Philadelphia, PA
on June 06, 2012
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Delicious, delicious, delicious! The first three times I made this dish, I followed the recipe exactly as written. However, tonight, I substituted sour cream for the yogurt, since I was out, and it was still very tasty and moist. This is definitely one of our favorite chicken recipes - very full in the flavor department! Definitely grill the chicken and use FRESH ginger - it makes a big difference in taste and experience. I served this with Aarti Sequeira's red lentils and basmati rice... what a fabulous Indian meal!
Read all 49 reviews