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Tandoori Chicken
Poultry Classics
Prep time:
10 minutes, plus marinatingBake time :
25-30 minutes“This mildly spicy chicken, an Indian specialty, is marinated in a yogurt dressing flavored with cumin, cinnamon and cloves. ”
Ingredients
- 1 container (8-ounce) plain yogurt
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/4 cup finely chopped onion (about 1 small)
- 1/4 teaspoon ground cloves
- 2 cloves garlic, chopped
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons grated or finely chopped gingerroot or 1/2 teaspoon ground ginger
- 2 teaspoons ground cumin
- 8 boneless, skinless chicken thighs (about 3 ounces each)
Directions
1
Place the chicken in a large resealable plastic bag. Combine the yogurt, onion, oil, lemon juice, gingerroot, cumin, garlic, salt, paprika, cinnamon and cloves in a medium bowl. Mix well.
2
Pour the yogurt mixture over the chicken in the bag. Seal the bag and press the chicken to coat. Marinate in the refrigerator, turning several times, for 1 hour.
3
Preheat oven to 375°F. Lightly spray a shallow baking dish with nonstick cooking spray.
4
Remove the chicken from the bag, reserving the marinade. Arrange the chicken in one layer in the prepared baking dish. Pour the marinade evenly over the chicken. Bake until cooked through and the juices run clear when pierced with a knife, 25–30 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
For a make-ahead entrée, the chicken can be marinated overnight in the refrigerator still in the resealable bag.
Serving Suggestion
Serving Suggestion
Serve the chicken with a rice and dried cranberry pilaf, as well as a cucumber, tomato and red onion salad.
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