Tandoori Chicken

Tandoori Chicken
Photo by Mark Thomas

Ingredients

  • ½ cup chopped cilantro leaves
  • 2 to 3 lb. boneless chicken thighs and breasts
  • A few drops red food coloring or tandoori coloring (optional)
  • 1 Tbs. fresh lime juice
  • ¾ cup plain low-fat yogurt
  • ½ tsp. cumin seeds, ground
  • 1-½ tsp. salt
  • + 8 more ingredients
    • 1 tsp. chili powder
    • ¼ tsp. turmeric
    • 1 or 2 fresh green chiles, thinly sliced
    • 4 large cloves garlic
    • 2-inch piece ginger, peeled
    • 1 lime, cut in wedges
    • ½ mild onion, thinly sliced
    • ¼ cup melted butter or olive oil

In a blender or food processor, blend the ginger and garlic to a fine paste (you may need to add a little water to make a paste). Add the turmeric, chili powder, salt, cumin, yogurt, lime juice, and food coloring; process until combined. Remove the skin from the chicken, leaving some fat. Make ...

View full recipe at Fine Cooking

Comments

Variations on Tandoori Chicken

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