Tandoori Chicken

Name: Tandoori Chicken
Total time: 2 h 50 min
Ingredients: 1 cup nonfat plain yogurt; 1 small onion, minced; 2 cloves garlic, minced; 1 ½ tablespoons lemon juice; 1 teaspoon chopped fresh cilantro; ½ teaspoon paprika; ½ teaspoon ground cumin; ½ teaspoon ground turmeric; ½ teaspoon ground ginger; ½ teaspoon salt, or to taste; ¼ teaspoon freshly ground pepper; ¼ teaspoon ground cinnamon; Pinch of ground cloves; 4 bone-in chicken thighs, (about 1 1/2 pounds), skinned and trimmed of fat

Rating: 3.4 stars

5 Ratings
5 Reviews

A highly seasoned yogurt marinade tenderizes these chicken thighs. Baking them at an extremely high temperature simulates a tandoori clay oven, creating a deliciously caramelized surface. Source: EatingWell Magazine, January/February 1999

EatingWell Test Kitchen

Directions

Step 1

Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Advertisement
Step 2

Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.
Step 3

Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.

Tips

Make Ahead Tip: Chicken can marinate, covered, in the refrigerator overnight.

Nutrition Facts

Per Serving:

236 calories; 9.6 g total fat; 2.7 g saturated fat; 87 mg cholesterol; 412 mg sodium. 381 mg potassium; 8.1 g carbohydrates; 0.7 g fiber; 6 g sugar; 27.9 g protein; 214 IU vitamin a iu; 5 mg vitamin c; 19 mcg folate; 145 mg calcium; 2 mg iron; 36 mg magnesium;

Exchanges:

1/2 other carbohydrate 4 lean meat

Reviews (5)

Read More Reviews

5 Ratings

5 star values: 0
4 star values: 3
3 star values: 1
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

EatingWell User

04/20/2013

Great Flavor Suggest 30-40 minutes cooking time as ours were not cooked all the way through in 30. Other than that we WILL be having this again! The flavors had great reviews from everyone even my picky 6 yr old! Read More

EatingWell User

06/12/2012

Not the Tandoori we're used to. I originally prepared the marinade as directed but upon tasting it before I added the chicken I found it bland. So I went back and added more if everything. While my family liked the chicken overall the consensus was that it in no way resembled Tandoori chicken and that it still tasted rather lackluster. Maybe it was because I used boneless and skinless chicken but I doubt skin juice and bone marrow would suddenly turn it Tandoori. Pros: Easy to prepare I had all the ingredients on hand. Cons: Tastes nothing like Tandoori chicken. Read More

cms14344@aol.com

10/30/2011

We used skinless boneless chicken thighs for this recipe and it was spectacular. We love the spices in the marinade so I was expecting it to be good and it was. I marinated it for about 5 hours. Will make many times again. Read More

EatingWell User

10/30/2011

I really wanted to like this recipe. Sadly it was just OK. It could be that the chicken only marinated 2 hours. Next time I will marinate overnight and see the results. Read More

ndjohnson73@gmail.com

10/30/2011

After marinating for 48 hours the results were delicious! Read More

Back to Tandoori Chicken

All Reviews for Tandoori Chicken

- of Reviews

Account

More

Tandoori Chicken

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Tandoori Chicken