Tandoori Chicken
Ingredients:
1 pound chicken (see notes)
1/2 cup greek yogurt
1 Tablespoon grated ginger
1 Tablespoon minced garlic
1 Tablespoon lime juice
1 Tablespoon Kashmiri chili powder
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
2 teaspoons dried fenugreek leaves
Salt to taste
1/2 cup greek yogurt
1 Tablespoon grated ginger
1 Tablespoon minced garlic
1 Tablespoon lime juice
1 Tablespoon Kashmiri chili powder
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
2 teaspoons dried fenugreek leaves
Salt to taste
Directions:
Start with clean and skinned chicken. Remove any loose skin. Wash the chicken and pat dry with paper towels.
To make the marinade, combine the yogurt, grated ginger, minced garlic, lime juice, salt, and all of the dry spices in a large mixing bowl. Mix well.
Toss the chicken pieces in the marinade and combine well to ensure the chicken pieces are uniformly coated.
Cover the bowl and place it in the refrigerator. Let the chicken marinade for at least 30 minutes or up to 8 hours or overnight for a deeper flavor.
Grill, or bake in the oven. Better yet, roast it in a tandoor if you have one!
To make the marinade, combine the yogurt, grated ginger, minced garlic, lime juice, salt, and all of the dry spices in a large mixing bowl. Mix well.
Toss the chicken pieces in the marinade and combine well to ensure the chicken pieces are uniformly coated.
Cover the bowl and place it in the refrigerator. Let the chicken marinade for at least 30 minutes or up to 8 hours or overnight for a deeper flavor.
Grill, or bake in the oven. Better yet, roast it in a tandoor if you have one!
Notes:
Every cut of chicken works with this marinade. Wings, thighs, breasts, or tenders. Go nuts.
If you don't have Kashmiri chili powder, you can mix 2.5 teaspoons smoked paprika with 1/2 teaspoon cayenne (or less if you like it mild).
The yogurt will simultaneously tenderize the chicken and seal in the juices. Just make sure your chicken reaches the appropriate internal temperature for the cut you're using.
The acidity of the marinade will start to break down the surface tissues of the chicken if left to marinate too long. For best results, 6-8 hours is optimal to tenderize the meat, but it can be left for anywhere from 30 minutes to 24 hours.
If you don't have Kashmiri chili powder, you can mix 2.5 teaspoons smoked paprika with 1/2 teaspoon cayenne (or less if you like it mild).
The yogurt will simultaneously tenderize the chicken and seal in the juices. Just make sure your chicken reaches the appropriate internal temperature for the cut you're using.
The acidity of the marinade will start to break down the surface tissues of the chicken if left to marinate too long. For best results, 6-8 hours is optimal to tenderize the meat, but it can be left for anywhere from 30 minutes to 24 hours.