One of my favorite Indian dishes is chicken tandoori, and I don’t even like spicy food (can’t tolerate rather)! It’s one of those dishes that’s so delicious every bite leaves your craving another and another, until there are no other bites! This is my take on the classic including all the classic spices in just the right proportions.
Yield: 4 servings
Preparation time: 10 minutes + 2 hours marinade
Cook Time: 25 minutes
1/2 teaspoon cumin
1 teaspoon turmeric
1/4 teaspoon cayenne
1 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/8 teaspoon cinnamon
3/4 cup 2% Greek yogurt, like Fage
juice from 1 lime
kosher salt, to taste
freshly ground black pepper, to taste
8 organic boneless skinless chicken thighs, 3 1/2 – 4 pounds
Fresh cilantro, roughly chopped
Fresh parsley, roughly chopped
1. Preheat oven to 500ºF.
2. In a medium size bowl, add cumin, turmeric, cayenne, sweet paprika, coriander, cinnamon, Greek yogurt, lime juice, salt, and pepper. Using a whisk, mix until evenly combined.
3. Add chicken and toss to evenly coat. Cover with plastic wrap and place in the bottom shelf of your refrigerator for 30 minutes or up to 2 hours, ideally.
4. On a baking sheet lined with a silpat, place chicken in a flat and even layer. Place in the preheated 500ºF oven and cook until golden brown in color and an inserted meat thermometer registers 165ºF, approximately 20 – 25 minutes.
5. Remove from oven and allow to rest for 5 minutes before slicing and serving.
Kitchen Note: Best served over white rice and garnish with fresh parsley or cilantro right before serving.