3/4 c. Greek yogurt
1/4 c. water
2 cloves garlic, minced
2 T Indian tandoori spice mix
1 T dried fenugreek leaves**
1/2 t salt
2 T lemon juice
1 T vegetable oil
6 skinless, bone-in chicken thighs
Lemons wedges and sliced onions for garnish
Combine everything but the chicken in a large bowl, and mix well. Add the chicken, cover, and refrigerate 8 hours or overnight.
Preheat oven to 400. Let most of the marinade drip off, and place chicken on a lightly greased roasting pan. (I used the non-stick aluminum foil). Bake for 20-30 minutes. Switch the oven to broil, and broil 5 minutes, turning and basting halfway through.
**Note: I didn't have fenugreek leaves. I didn't even have powdered fenugreek, but it smells like cumin, so I added about 1/2 tsp cumin instead.
Serve with rice, and garnish with the lemon and onions.
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