tandoori chicken

09.15.10

With some new spice additions to my collection (garam masala and hot curry) Indian food was on the top of the list. Alongside some side dish pouches from Trader Joe’s I decided that the main event would just have to be chicken tandoori. After searching a few recipes to get the general idea, I hit the kitchen with my new spices and some greek yogurt.

The taster is a master griller, so thanks to him, the chicken was grilled to perfection. You know, the crispy crust and juicy inside? And it was just the main dish that those pouches needed. Now you can easily have Indian night at home and it doesn’t even require hours slaving over the stove!

Tandoori Chicken - 2-3 servings

  • 1 cup plain greek yogurt
  • 4 tsp garam masala
  • 2 tsp hot curry powder
  • 2 tsp smoked spanish paprika
  • 1 pound chicken thighs

Combine the yogurt and spices. Add chicken and toss to coat the chicken.

Marinate for 4-24 hours.

Heat grill to medium. Cook about 20 minutes, until cooked through. Flipping after 10 minutes.

Served with dal, punjab eggplant and baked naan drizzled with olive oil and sprinkled with zaatar (recipe inspiration from RhodeyGirl)


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