Photo: Almost Tandoori Chicken Recipe
Ingredients
- 1 cup Greek yogurt
- 1 tablespoon turmeric, a palmful
- 1 tablespoon coriander
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground cumin, 1/2 a palmful
- 1 teaspoon ground cardamom, 1/3 palmful
- 1 lime, zested
- 2 pounds skinless, boneless chicken thighs
- Salt and freshly ground black pepper
- 1 green apple, peeled, cored and thinly sliced into matchsticks
- 2 plum tomatoes, seeded and very thinly sliced lengthwise
- 4 scallions, thinly sliced
- 2 tablespoons olive or vegetable oil
- 4 pieces naan bread, plain or flavored, store-bought, warmed
Directions
Preheat oven to 500 degrees F.
Combine the yogurt with the spices and zest of lime in a large bowl.
Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.
Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.
Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.
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By jovanna_2562938
Long Island, NY
on April 27, 2011
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Saw Rachel's show last night, 4/26, this recipe is a kissin' cousin to another one entitled "Tandoori Chicken w/Mashed Chick peas and pepper and onion salad." Either way, ingredients are the same but in different quantities. I had only chicken breasts so I didn't want to crank it up higher than 450. If you have VINDALOO spice, use that instead, as it contains all of the listed spices here. I wasn't crazy about this dish, but it wasn't terrible either.
By kasey0505
on April 19, 2011
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Loved this recipe. I was concerned that the sauce tasted bitter when I first mixed it but it really mellowed out after it cooked. Served the chicken with greek yogurt sauce - so good! Had the leftover chicken the next day on a salad - was awesome. Will defintely make this again!
By wendy_king_11238495
Superior, CO
on March 31, 2011
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I was a little worried as I tried the marinade mixture before putting it on the chicken and it tasted bitter. I added a little lime juice from the zested lime and some water to thin it out a little bit. I used skinless chicken legs and whole boneless skinless thighs. I cooked at 450 for about 40 minutes. It was fantastic! Closest recipe to true tandoori I have found yet.
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