Tandoori chicken has a really nice kick to it, but that’s what makes it so delicious. I enjoy cooking and eating spicy food and using Indian spices, they are so aromatic and give food that extra flavor. By marinating this chicken, it really tenderizes the chicken and provides that enhanced flavor to come through.
Tandoori chicken, a popular Indian dish, gets its name from the type of cylindrical clay oven, a tandoor, in which this dish is traditionally prepared. But since I do not have one, I improvised and baked it in a hot oven instead. I served this with some healthy, organic, brown rice and a some fresh mint.
Tandoori Chicken Thighs With Organic Brown Basmati Rice
Ingredients: Serves 2
- 4 3-4 ounce skinless chicken thighs
- 1 cup non fat yogurt
- 2 tablespoons grated fresh peeled ginger, about 2 inch long piece
- 2 cloves grated garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon mustard seed powder
- 1 1/2 teaspoons garam masala (found in Indian Food Stores)
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Kosher salt
- 1 teaspoon tandoori spice powder
- Organic Brown Basmati Rice for 2
In a large bowl that can accommodate the chicken thighs, add the grated ginger,grated garlic, lemon juice, mustard seed powder, garam masala, cayenne pepper, kosher salt, and tandoori spice powder. Add the yogurt and mix well so all of the spices, lemon juice, garlic and ginger are combined into the yogurt. Take the chicken thighs and poke some holes with a fork into them. This will help to get the marinade into the chicken. Place the thighs into the marinade and coat completely. Cover, place in the refrigerator and allow to marinade for at least 4 hours. You may prepare this the night before and allow to marinade overnight.
Preheat the oven to 450 degrees. Lightly grease a foil covered baking sheet. Remove the chicken from the marinade and lightly wipe off the marinade, leaving a light coating on the thighs. Place on the baking sheet and bake for 20 minutes.