Recipe For Tandoori Chicken Thighs

Name: Tandoori Chicken Thighs
Yield: 4
Ingredients: 2 Tbs ginger garlic paste; 6 tablespoons full fat Greek yogurt; 2 Tbs apple cider vinegar; 1 tsp pappaya seeds, ground; 3 tsp garam masala spice mix; 2 Tbs oil; 2 tsp grey salt; 4 whole chicken thighs; 1 Tbs lemon juice; 1 tsp black peppercorns, freshly ground; 2 tsp cayenne pepper, (or paprika for a milder taste); 2 Tbs unslated butter, melted; 1 red onion, cut into wedges; 1 lemon; 1 bunch fresh cilantro sprigs

Ann Johnson

2 years ago

Tandoori Chicken Thighs

You may not think so, but tandoori chicken is an easy and fast meal to prepare. Just marinate the meat overnight or at least for 4 hours and place in the oven. You can also use chicken breast but I think the leg pieces are more tender, moist and flavorful. Your choice of course.

1. Info for Tandoori Chicken Thighs

Cook Time: unavailable
Total Time: unavailable
Servings: 4
Calories: unavailable

2. Ingredients for Tandoori Chicken Thighs

2 Tbs ginger garlic paste
6 tablespoons full fat Greek yogurt
2 Tbs apple cider vinegar
1 tsp pappaya seeds, ground
3 tsp garam masala spice mix
2 Tbs oil
2 tsp grey salt
4 whole chicken thighs
1 Tbs lemon juice
1 tsp black peppercorns, freshly ground
2 tsp cayenne pepper, (or paprika for a milder taste)
2 Tbs unslated butter, melted
1 red onion, cut into wedges
1 lemon
1 bunch fresh cilantro sprigs

3. Directions:

Clean and skin the chicken of all fat. Make 3-4 deep diagonal incisions into the flesh of each piece using a sharp boning knife. Season with salt, pepper, lemon juice and paprika.
Pour off the excess whey of the yogurt using a cheese cloth for about 15 minutes. Add all ingredients of the marinade (ginger garlic paste, vinegar, papaya seeds, garam masala spice mix and oil) and mix together with the yogurt. Spread all the mixture over the chicken. Make sure all the marinade penetrates and coats the chicken. Don’t forget to rub the marinade into the slits. Rub evenly. Plastic wrap the chicken and refrigerate overnight.
The next day, preheat the oven to 400°F.
Remove the chicken 15 minutes before cooking to get it back to room temperature.
Place the chicken directly in a deep oiled saute pan over low heat, stir constantly until all the marinade becomes dry.
Transfer to the oven. Bake for 10 minutes at 350 degrees F until golden. The marinade should totally be absorbed. Brush chicken using a silicone basting brush. Cook for 2 more minutes.
Garnish with onion, lemon wedges, and cilantro. Accompany with raita and basmati rice.
Bon Appétit!

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