Tuesday, February 16, 2010

Tandoori Chicken Thighs

I love this Tandoori Chicken recipe. It's one of my favorite chicken dishes that I've cooked, plus it's really easy. I've always doubted that a homemade version could have the same intensity of flavor you get at Indian restaurants. Especially with just easy-to-find supermarket ingredients. Although most of us can't duplicate the smoky char you'd get from cooking in an actual tandoor (a clay oven), this recipe will still make you very happy.

And because I am so not loving the only non-blurry picture I managed to snap of this addictive, super-moist spiced chicken, I decided to lead the post with a puggy in the snow. It worked right...you're still reading? Our little dog, Frank, would like you to know that this recipe comes mostly from the Gourmet Cookbook and it's very tasty, indeed.

Tandoori-Spiced Chicken Thighs
Adapted from The Gourmet Cookbook

Try this to prove that Indian food isn't really that hard, after all. Lime wedges and cilantro are a must for serving and some extra Greek yogurt is really good too. We had a dal (spiced, stewed lentils) inspired by this recipe, and some interesting homemade flatbreads that were sort of like naan, which you can look for ready-made in large supermarkets.

Serves 4

1 small onion, quartered
3 garlic cloves, smashed
1 2-inch piece fresh ginger, peeled and chopped
6 oz plain lowfat Greek yogurt (or substitute regular plain yogurt), plus additional for serving
1 Tbs lemon juice
2 tsp salt
1 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp cinnamon
2 1/2 lbs boneless skinless chicken thighs (10 to 12), fat trimmed
Garnishes: Lime wedges and fresh cilantro

Combine all ingredients except chicken and garnishes in the bowl of a food processor or blender and pulse until smooth. Put chicken and yogurt mixer in a gallon-sized heavy-duty zipper bag. Seal bag and turn to coat the chicken. Marinate in the refrigerator, turning bag occasionally, for at least 4 hours, and up to 12 hours (I did 6 hours).

Line a broiler pan or baking sheet with foil and preheat broiler to high. Arrange chicken on foil in a single layer (discard the marinade, but there's no need to scrape the excess off the chicken) and cook 5 to 6 inches from heat, turning once, until just cooked through, 12 to 17 minutes. Serve with lime, cilantro and additional yogurt.

7 comments:

Ed Schenk said...

Even if you don't have a Tandoor Oven you still get all the flavor from the marinade.

~~louise~~ said...

Your Tandoori Chicken Thighs sound oh so good. Thank you so much for sharing...

Wishing puggy a Happy National Dog Biscuit Day!!! (Feb. 23rd)

Carol said...

What wonderful blog, congratulations. Bring kisses from Brazil. Back often. Kisses. Carol

Mallika said...

Looks and sounds delicious. I'd suggest trying a tsp of crushed fenugreek seeds in the marinade. Also, making deep gashes in the raw chicken makes the marinade go right through really quickly.

Julie said...

Mallika: The original recipe actually said to make cuts in the raw chicken, but I forgot! It certainly couldn't hurt, but the flavor was so great that I imagine it's ok to skip this step if pressed for time. I will try it next time though. I like your fenugreek suggestion.

Anonymous said...

This is the best recipe I have tried and I have tried a lot of version. This has the perfect kick and you don't need to drag out the grill!

T3 said...

I loved your NPR story about Meyer lemons. I found it at http://www.buy-meyer-lemon.com/ and I just listened to it again. You are TERRIFIC! I am looking forward to your next blog on Meyer lemons and creative new recipes and tips.