Tandoori Chicken

Tandoori Chicken

I was first introduced to Indian food in college, thanks for my roommate Shreyasi, and it was love at first bite! The flavors are completely new, but also familiar.  Once I started learning about common spices used in Indian cooking, like coriander, fennel, cloves, cinnamon, cumin and more, I’ve realized I have encountered all of …

Ingredients

  • 5 whole cloves
  • 2 green cardamom, husks discarded, seeds retained
  • 1 black cardamom, husk discarded, seeds retained
  • 1 teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • 1½ cups plain yogurt
  • 2 tablespoons canola oil
  • 2 tablespoons lemon juice or malt vinegar
  • 1½ teaspoons kosher salt
  • 2 tablespoons sweet paprika
  • 2 tablespoons smoked paprika
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Pinch cayenne pepper or red pepper flakes
  • 8 cloves garlic, minced
  • 2 -inch piece of ginger, peeled and minced
  • 1½ pounds boneless, skinless chicken thighs (about 6 thighs)
Read the whole recipe on Delish D'Lites