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
- 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
- 1 or 2 fresh green chiles, thinly sliced

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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- 1 cup plain yogurt (not low-fat; preferably Greek-style)
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