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Name: Chicken Tandoori
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 8 skinless boneless chicken thighs; juice of 1 lemon; Kosher Salt; 1/2 cup plus 2 tbs plain yogurt; 1 tbs Vegetable oil; 1/2 small red onion roughly chopped; 3 cloves garlic; 1 2-inch pieces ginger peeled and roughly chopped; 3 cloves garlic smashed; 4 tsp tomato paste; 2 tsp ground coriander; 1 1/2 tsp ground cumin; 1 3/4 tsp hot paprika; 2 tsp chopped fresh cilantro; cooked rice for serving optional

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INGREDIENTS

8 skinless boneless chicken thighs
juice of 1 lemon
Kosher Salt
1/2 cup plus 2 tbs plain yogurt
1 tbs Vegetable oil
1/2 small red onion ; roughly chopped
3 cloves garlic
1 2-inch pieces ginger ; peeled and roughly chopped
3 cloves garlic ; smashed
4 tsp tomato paste
2 tsp ground coriander
1 1/2 tsp ground cumin
1 3/4 tsp hot paprika
2 tsp chopped fresh cilantro
cooked rice for serving ; optional

INSTRUCTIONS

1. Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 tsp salt in a large bowl.

2. Pulse two tbs yogurt, oil, onion, garlic, ginger, tomato paste, corainder, cumin, 1 1/2 tsp paprika, 1/2 tsp salt in a food processors to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

3. Place the chicken on a foil lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center reads 165 degrees 5-6 minutes per side.

4. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 tsp paprika, cilantro, and a pinch of a salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

NOTES

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Chicken Tandoori

8 skinless boneless chicken thighs
 juice of 1 lemon
 Kosher Salt
1/2 cup plus 2 tbs plain yogurt
1 tbs Vegetable oil
1/2 small red onion roughly chopped
3 cloves garlic
1 2-inch pieces ginger peeled and roughly chopped
3 cloves garlic smashed
4 tsp tomato paste
2 tsp ground coriander
1 1/2 tsp ground cumin
1 3/4 tsp hot paprika
2 tsp chopped fresh cilantro
 cooked rice for serving optional

1. Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 tsp salt in a large bowl.
2. Pulse two tbs yogurt, oil, onion, garlic, ginger, tomato paste, corainder, cumin, 1 1/2 tsp paprika, 1/2 tsp salt in a food processors to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
3. Place the chicken on a foil lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center reads 165 degrees 5-6 minutes per side.
4. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 tsp paprika, cilantro, and a pinch of a salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

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Nutrition

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Serving Size: 1 Serving (172g)
Recipe Makes: 4 Servings

Calories: 166
Calories from Fat: 47 (28%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1.4g
Cholesterol 87.1mg		27 %
Sodium 141.3mg		5 %
Potassium 434.7mg		11 %
Total Carbohydrate 7.7g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 6.5g
Protein 21.9g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 166

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