- Calories 256
- Caloriesfromfat 28%
- Fat 8.1g
- Satfat 2.3g
- Monofat 2.7g
- Polyfat 1.8g
- Protein 32.2g
- Carbohydrate 12.7g
- Fiber 1.7g
- Cholesterol 119mg
- Iron 2.2mg
- Sodium 767mg
- Calcium 181mg
Grilled Tandoori Chicken
Named for “tandoor,� the Indian clay oven it's traditionally cooked in, this dish is tender and tasty.
How to Make It
Step 1
Heat oil in a small nonstick skillet over medium-high heat. Add paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.
Step 2
Place onion, ginger, serrano pepper, and garlic in a food processor; process until smooth. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken thigh. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator for 8 hours or overnight, turning occasionally.
Step 3
Prepare grill.
Step 4
Combine remaining 2 cups yogurt, 2 tablespoons juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon salt in a bowl, stirring well. Cover mixture, and chill.
Step 5
Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.
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bentelq8's Review
yum i liked it so much
the difference that i mix the spices without roasting them
gunnercade's Review
I did not have the serrano peppers, so I used a bit more ground chili peppers. I let it marinade for about 4 hours. It was delicious. Served it over spring mix with olive oil and lime juice.
LisaEJ's Review