Time: 1 hour 45 minutes
Complexity: easily
Servings: 4

Tandoori chicken in the oven - a detailed recipe.

Ingredients:

• 1 pack skinless, boneless chicken thighs (usually 700g)
• 5 carnation buds
• 2 dried guajillo chili peppers
• 2 green cardamom pods (discard the husks, keep the seeds)
• 1 black cardamom (discard the husk, leave the seeds)
• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon fenugreek seeds
• 1 cup of natural full-fat yogurt
• 1/4 cup peanut or canola oil
• 2 tablespoons malt vinegar or lime juice
• 1 teaspoon coarse salt
• 1/4 tsp ground cinnamon
• 1/4 tsp paprika
• 1/4 tsp ground turmeric
• A pinch of cayenne pepper
• 8 crushed cloves of garlic
• A 5cm long, thumb-thick piece of peeled and finely chopped ginger root
• 1 teaspoon of honey
• A couple more limes for garnish

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, guajillo pepper, ginger root, carnation, cardamom, coriander, fennel seeds, fenugreek, cinnamon, paprika, turmeric, ground cayenne pepper, garlic, lime juice, yogurt, honey

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Preparation:

Step 1
• To make the marinade, toast the cloves, whole chili peppers (if you can't find them, use two chili de arbol peppers and add paprika for color), both types of cardamom seeds, coriander seeds, fennel seeds, and fenugreek seeds in a cast iron skillet until fragrant, about 3 minutes, shaking the pan. Then, transfer the spices to a spice grinder and grind to a fine powder.
  
  In a large bowl, combine the ground spices you just prepared with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic, and ginger and mix well. It should smell delicious! Taste and add more salt if needed.
  
  Set aside 1/3 cup of marinade, you will use it to make the sauce.
Step 2
• Prick the chicken thighs with a fork. Place them in the remaining marinade and toss. Marinate in the refrigerator for at least an hour (or overnight at most).
  
  Before cooking, line a baking sheet with foil and turn on the broiler. Place each chicken piece on the baking sheet, making sure it's coated in the marinade but not floating in it. Grill the chicken thighs until they begin to blacken, about 5 minutes. Then turn the oven to 350°F (180°C) and cook until a candy thermometer inserted into the meatiest part of the thigh registers 160°F (71°C), another 10 minutes. Remove the baking sheet from the oven.
Step 3
• While the chicken is cooking, pour the remaining marinade into a small saucepan along with 1/2 cup water and honey. Bring to a gentle simmer over medium-low heat, whisking constantly. Taste and season with salt and pepper. Remove from heat and pour into a small bowl or gravy boat for serving.
  
  Serve the chicken thighs on a platter with lime wedges and drizzle with the sauce.

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