These marinated chicken pieces are great to take to a barbeque where you are supposed to bring something to throw on the grill. It will add an interesting flare without being spicy (hot). They are a great introduction to Indian cuisine for the uninitiated. For traditional, serve over Basmati Rice. For a summertime treat, slice the onto a green salad or use the meat for an amazing chicken salad with dried cranberries and pecans.
Tandoori Chicken
Note – This is super
easy as you just dump everything together. They often have large packages of
thighs and legs on sale. I’ve used both bone-in and boneless and either works great. I
had 6 thighs one time and made half of the recipe. When I did 12 thighs I cut
the meat off the ones we didn’t eat and made a yummy chicken salad (use a
little less mayo because of the marinade on the chicken adds sauce).
For oven use a shallow baking pan lined with foil
Ingredients:
12-16 skinless bone-in chicken thighs (or thighs and
drumsticks)
1 cup plain nonfat yogurt
Juice of 2 limes or lemons
2 Tablespoon minced peeled ginger root (I keep a jar of chopped ginger in fridge $1.99 in produce
section)
2 Tablespoon minced garlic (I keep a jar of chopped garlic
in fridge $1.99 in produce section)
2 tsp. coriander powder
2 tsp cumin powder
2 tsp garam masala
1 ½ tsp salt
1 tsp paprika
1 tsp cayenne
Juice of 2 limes or additional lemons to squeeze over when
serving.
Instructions:
--Rinse chicken and pat dry thoroughly. Cut diagonal
slits against the grain, almost to the bone.
--In a large shallow non reactive bowl, mix together yogurt,
lime/lemon juice, ginger garlic coriander, cumin, garam masala, salt, paprika
and cayenne. Add chicken, turning to coat and making sure marinade goes inot
all slits.
--Cover and marinate in refrigerator for about 2 hours or up to 12
hours.
--Preheat oven to 375. Remove chicken from marinade and place
prepared shallow baking pan. Discard any remaining marinade.
--Bake in preheated oven until juices run clear when the chicken is pierced, about 45 minutes.
--Bake in preheated oven until juices run clear when the chicken is pierced, about 45 minutes.
--Transfer pieces to heated platter and squeeze lime juice
over the top while still warm. Discard accumulated juices. Garnish with onion
rings and lemon wedges.
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