Tandoori Chicken

Written by on in Ethnic Dishes, Main Dish - Poultry or Chicken

Marinated in yogurt and spices, this dish is juicy and bursting with flavor. Serve it with a side of rice or Naan bread.

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Tandoori Chicken

Recipe by Diane BeckerCourse: Ethnic Dishes, Main Dish – Poultry or Chicken
Servings

6

servings

Ingredients

  • 2-3 pounds chicken thighs

  • Marinade:

  • 1 cup Greek Yogurt

  • 1 Tablespoon lemon juice

  • 1 teaspoon allspice

  • 1 teaspoon black pepper

  • 1 teaspoon cayenne pepper

  • 1 teaspoon cinnamon

  • 2 teaspoons cumin

  • 1 teaspoon ginger

  • 2 teaspoons salt

  • 1 teaspoon smoked paprika

  • 1 Tablespoon minced garlic

  • 1 Tablespoon chili paste with garlic

Directions

  • Mix marinade ingredients together and slather it all over the chicken.
  • Refrigerate 6 to 12 hours
  • Preheat oven to 425 degrees.
  • Line a roasting pan with foil, place a baking rack on the foil lined pan and place the chicken on the baking rack, making sure not to crowd the chicken.
  • Bake for 30 minutes then turn over and bake for an additional 10-15 minutes (15 minutes if there are bones).
  • Turn off oven and leave the chicken in the oven for 20 minutes.
  • Serve with a side of white rice or with Naan bread

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