Tandoori Chicken

This recipe has become a family favorite, though no one can remember what it’s called, other than “that really good chicken.” And it couldn’t be simpler to make.

Tandoori Chicken

Makes 4 servings, 2 chicken thighs per serving

Tandoori (4)INGREDIENTS for prep

8 bone-in chicken thighs
2 1/2 tsp unseasoned meat tenderizer
1/3 cup lemon juice

In a Pyrex baking pan (9X13), place chicken thighs skin-side up. Sprinkle with meat tenderizer, then pour the lemon juice mixture over the chicken. Cover and leave it alone for 30 minutes.

INGREDIENTS for marinade

2 cloves garlic–minced
1 tsp ground ginger
1 tsp cumin
1/2 tsp cardamom
1/2 tsp red pepper
1 TB paprika
1/3 cup plain yogurt (Greek yogurt is great for this)

Mix all of the ingredients for the marinade together until smooth. When the chicken has marinated in lemon juice for half an hour, pour the yogurt marinade over the chicken and then toss the pieces around until it’s all covered pretty evenly.
Let the chicken marinate at least 8 hours.
Cover and roast at 475 degrees for 45 minutes.

NOTE:  1/3 cup plain yogurt is just HALF of a small container. I double the spices, mix up all the yogurt, and then freeze the rest of the marinade for a future recipe.

Recipe inspiration:  Heather Blaesing-Price at To Love, Honor and Blog II

LABEL Tandoori chicken


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