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Tandoori Chicken
A highly seasoned yogurt marinade tenderizes these chicken thighs. Baking them at an extremely high temperature simulates a tandoori clay oven, creating a deliciously caramelized surface.
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Course Dinner
Cuisine Indian
Special Diet GAPs
Prep Time 10 minutes, marinades for 2-8 hours
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine Indian
Special Diet GAPs
Prep Time 10 minutes, marinades for 2-8 hours
Cook Time 35 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a blender, combine the onion, oil, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, cumin, turmeric, coriander, garam masala, cayenne, salt, pepper, and cinnamon and process until well blended.
  2. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients.
  3. With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish. Pour the marinade over the chicken. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  4. Preheat oven to 475°F. Bake the chicken until browned and no trace of pink remains in the center, 25 to 35 minutes. Serve hot.
Recipe Notes

Recipe adapted from http://www.eatingwell.com/recipes/tandoori_chicken.html, retrieved Nov. 2010.


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