Chicken Tandoori (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
8 skinless, boneless chicken thighs (about 2 1/2 pounds) |
juice of 1 lemon |
kosher salt |
1/2 cup plus 2 tablespoons plain yogurt |
1 tablespoon vegetable oil |
1/2 small red onion, roughly chopped |
3 cloves garlic, smashed |
1 2 -inch piece ginger, peeled and roughly chopped |
4 teaspoons tomato paste |
2 teaspoons ground coriander |
1 1/2 teaspoons ground cumin |
1 3/4 teaspoons hot paprika |
2 tablespoons chopped fresh cilantro |
cooked rice, for serving (optional) |
Directions:
1. Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
2. Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
3. Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
4. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
5. Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
6. Photograph by Antonis Achilleos
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