Chicken Tandoori Recipe

Name: Chicken Tandoori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat the broiler.
2
Make shallow cuts in the chicken thighs with a sharp knife.
3
Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
4
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.
5
Toss the chicken in the mixture and let marinate 15 minutes.
6
Place the chicken on a foil-lined broiler pan.
7
Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
8
Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl.
9
Top the chicken with the yogurt sauce and serve with rice, if desired.
10
Photograph by Antonis Achilleos

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 skinless, boneless chicken thighs (about 2 1/2 pounds), Juice of 1 lemon, Kosher salt, 1/2 cup plus 2 tablespoons plain yogurt, and more.

Yes, Chicken Tandoori falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tandoori

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