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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.

Enjoy!

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