Indian cuisine is one of my favorites, and it seems we have a dearth of Indian restaurants in our area. When I saw this recipe in an article, A Tale of Two Tandooris, by Monica Bhide, I had to try it. It’s simple and delicious! Just be sure to allow at least 8 hours for marinating.
INGREDIENTS:
3/4 cup Greek yogurt (mixed well with 1/4 cup water)
1 tablespoon fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons Indian tandoori spice mix
1 tablespoon dried fenugreek leaves
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
6 skinless, bone-in chicken thighs
1 tablespoon butter, melted; lemon wedges and sliced red onions, for garnish
METHOD:
In a large bowl, combine the first 8 ingredients. Add the chicken thighs and mix well. Cover and refrigerate for at least 8 hours.
Preheat the oven to 400° F. Place the chicken in a single layer on a lightly greased roasting pan. Roast for 20-30 minutes.
Set the oven to broil and brown for 5 minutes, basting and turning the chicken over halfway through.
Serve on a plate with lemon wedges, sliced onions, and rice.
YIELD: 6 servings
SOURCE: Recipe from A Tale of Two Tandoories, by Monica Bhide
