Wednesday, March 14, 2012

What's Cooking Wednesday - Tandoori Chicken

Don't forget to leave a comment on John Sharpe's post (Tuesday's) to be entered in his giveaway.

Tandoori Chicken

Serves 6

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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1 comment:

Karen C said...

Very interesting! I've never even heard of fenugreek! Should be fun looking for it. ;o