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Chicken Tandoori

  • 8 skinless, boneless chicken thighs or other cuts from R Heritage Farm (approx. 2 ½ pounds)
  • Juice of 1 lemon
  • Salt
  • ½ cup plus 2 tablespoons plain yogurt
  • 1 Tbsp oil (preferably homemade lard, melted)
  • ½ small red onion
  • 3 cloves garlic (smashed)
  • 2-inch piece of ginger, peeled and roughly chopped (or you can use ground ginger to taste)
  • 4 tsp tomato paste
  • 2 tsp ground coriander
  • 1 ½ tsp ground cumin
  • 1 ¾ tsp paprika (for those that like it hot use hot paprika)
  • 2 Tbsp chopped fresh cilantro

Preheat broiler. Pierce the chicken with a fork several times, and in a large bowl toss with lemon juice and 1 ½ tsp salt.

Pulse 2 Tbsp yogurt, oil (or lard), onion, garlic, tomato paste, coriander, cumin, paprika, and ½ tsp salt in a food processor to make a paste. Toss chicken in the mixture and let marinate for 15-30 minutes.

Place the chicken on a foil lined broiler pan. Broil, turning once, until slightly charred and the meat registers 165 degrees. (about 5-6 minutes per side) Meanwhile, combine the remaining ½ cup yogurt, ¼ tsp paprika, a pinch of salt, and the cilantro in a bowl. (I add some cayenne, pepper, garlic, and lemon to the mix.) Top the chicken with the yogurt sauce and serve with rice.


This entry is related to the following products. Click on any of them for more information.
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