Time: 40 min.
Complexity: easily
Servings: 4

Tandoori chicken - detailed cooking recipe.

Ingredients:

• 8 boneless, skinless chicken thighs (about 1.2 kg)
• Juice of 1 lemon
• Salt
• 1/2 cup plus 2 tablespoons natural yogurt
• 1 tbsp. vegetable oil
• 1/2 small red onion, coarsely chopped
• 3 crushed cloves of garlic
• 1 piece of ginger, peeled and roughly chopped (5cm long).
• 4 tsp tomato paste
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 and 3/4 teaspoons hot paprika
• 2 tablespoons chopped fresh cilantro
• Prepared rice for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, lemon juice, yogurt, tomato paste, red onion, garlic, ginger root, coriander, cumin, cilantro, rice, paprika

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Preparation:

Step 1
• Preheat the oven to 350 degrees F. Make shallow slits in the chicken thighs with a sharp knife. In a large bowl, toss the chicken with lemon juice and 1.5 teaspoons of salt.
Step 2
• In a food processor, pulse 2 tablespoons of yogurt, vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 1.5 teaspoons of paprika, and 1/2 teaspoon of salt until a paste forms. Toss the chicken with this mixture and marinate for 15 minutes.
Step 3
• Place the chicken on a foil-lined baking dish. Grill, turning once, until lightly browned and a thermometer inserted into the center of the thigh registers 165°F (74°C), 5 to 6 minutes per side.
  
  Meanwhile, in a bowl, combine the remaining 1/2 cup yogurt, 1/4 teaspoon paprika, cilantro, and a pinch of salt. Pour the yogurt sauce over the chicken and serve with rice (optional).

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