Indian cuisine has long been one of my favorites, yet good Indian restaurants can be hard to find in our area. When I came across A Tale of Two Tandooris by Monica Bhide, I knew I had to try her version—and it didn’t disappoint. This recipe is simple, vibrant, and full of flavor. Just be sure to marinate the chicken for at least eight hours so the spices and yogurt can work their magic.
INGREDIENTS:
3/4 cup Greek yogurt (mixed 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, whisk together yogurt, ginger, garlic, tandoori spice mix, fenugreek, salt, lemon juice, and oil until smooth.
Add the chicken thighs and turn to coat evenly. Cover the bowl and refrigerate for at least 8 hours or overnight for the best flavor.
Preheat oven to 400°F. Arrange chicken pieces in a single layer on a lightly greased roasting pan. Roast for 25–30 minutes, or until the internal temperature reaches 165°F and juices run clear.
Switch the oven to broil. Brush the chicken with melted butter, and broil for about 5 minutes, turning once, until lightly charred at the edges.
Transfer to a platter and garnish with lemon wedges and sliced red onions. Serve hot with basmati rice or naan.
CHEF’S NOTES
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For extra smokiness, briefly grill the chicken after roasting.
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Substitute boneless thighs if preferred, reducing roasting time to 20 minutes.
YIELD: 6 servings
SOURCE: Recipe from A Tale of Two Tandoories, by Monica Bhide
