Tandoori Chicken
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
Ingredients
Directions
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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.
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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.
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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
1/2 other carbohydrate 4 lean meat
