Roasted or Grilled Tandoori Chicken

Roasted or Grilled Tandoori Chicken
Photo by Scott Phillips


  • ½ tsp. cayenne
  • 1 lemon, cut into small wedges
  • 4 Tbs. unsalted butter, melted
  • 1-½ tsp. kosher salt
  • 1 lemon, cut in half
  • 1 cup plain nonfat yogurt
  • 12 bone-in chicken thighs
  • + 7 more ingredients
    • 2 tsp. garam masala
    • 2 tsp. ground cumin
    • 2 tsp. ground coriander
    • 1 Tbs. finely chopped garlic
    • 1 Tbs. peeled and finely chopped fresh ginger
    • 1 small sweet onion, sliced into into rings
    • 1/3 cup fresh lemon juice (from about 2 medium lemons)

Remove the skin and trim excess fat from the chicken. With a sharp chef’s knife, cut three or four long, diagonal slits on each thigh against the grain, almost to the bone. In a large, shallow bowl, mix together the yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, kosher salt...

View full recipe at Fine Cooking


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