Chicken Tandoori

The weather is finally starting to warm up and that means that grilling season is on the horizon. These chicken thighs – they are baked in the oven but are just as crispy and cooked as fried. Chicken Tandoori is one of the most popular South Asian dishes and is basically chicken marinated in yogurt, and spices, and then grilled. There are many ways to make chicken tandoori, this is the easiest and my favorite way of making it. The chicken is best marinated overnight but if you are in a time crunch, a few hours will do just fine.

Ingredients
4 Chicken Thighs
1 Tablespoon Paprika
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
1/2 Teaspoon Ground Turmeric
1 Tablespoon Ground Fennel Seeds
2 Teaspoons Fresh Ginger, Grated
4 Garlic Cloves, minced
1/4 Cup Greek Yogurt, plain
Salt to taste
1 Tablespoon Lemon Juice
Fresh Cilantro, chopped

Process

1. Add all the spices, ginger, garlic and yoghurt to a blender or food processor; process until smooth.
2. Using a sharp knife, make few slits on each chicken thigh. Place the chicken thighs in a large bowl and add the marinade. Leave it in the refrigerate for at least an hour or overnight.
3. Preheat the oven to 450°F. Line and grease a baking sheet, place the chicken on the sheet and pour over any extra marinade from the bowl.
4. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through. Turn on the broiler and broil the chicken for about 2-4 minutes, until lightly charred.
5. Squeeze some lemon juice and garnish with cilantro.
6. Serve with Naan, Rice or a refreshing Yogurt-Mint dip.

Enjoy!