Tandoori Chicken

Tandoori Chicken

The best homemade tandoori chicken recipe! This authentic tandoori chicken is tender, fluffy, juicy and a thousand times better than Indian buffets!

Ingredients

• 2 Tbsp minced fresh garlic
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp turmeric
• 1 Tbsp paprika (not smoked!)
• 1/2 tsp ground cinnamon
• 1/4 tsp cardamon (optional)
• 2 Tbsp fresh lemon juice
• 2 Tbsp peeled and minced fresh ginger
• Salt and freshly ground black pepper
• Fresh cilantro, for garish
• 1/4 tsp cayenne pepper, add more or less to taste
• 2 Tbsp vegetable oil or olive oil, plus more for grilling
• 3 lbs bone-in or boneless skinless chicken thighs, trimmed of excess fat
• 1 (5.3 oz) container fat-free Greek yogurt (heaping 1/2 cup)

Instructions

First, In a medium skillet, add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom.

Then, Cook over medium heat until lightly toasted and fragrant, stirring frequently, about 1 to 2 minutes. (In an emergency, this step can be ignored, it just adds a little more flavor).

In a large bowl, whisk together Greek yogurt, oil, lemon juice, garlic, ginger, pan spice and season with salt and pepper (use 1 1/2 tsp. tea of ​​salt and 1 tsp of pepper).

Add the chicken legs and mix well to coat.

Cover the bowl and transfer to the refrigerator and marinate at least 3 hours and up to 10 hours.

Preheat a grill over medium-high heat to about 425 degrees.

Clean the grates and brush with oil.

Grill chicken approximately 10 to 12 minutes per side for bone-in thighs (5 to 7 minutes per side for boned thighs), brushing lightly with oil if necessary to reduce drying out, until the chicken reaches 165 on an instant-read thermometer in the center. near the bone.

Let stand a few minutes out of the heat, serve hot with coriander.

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