Lyons Family Cookbook

Tandoori Style Chicken Thighs

1/2

cup

low-fat plain yogurt (not Greek)

1 1/2

Tbsp

fresh lemon juice, plus lemon wedges for serving

1

Tbsp

fresh ginger root, 1 1/2" piece, peeled and finely grated

2

medium cloves garlic, minced

1

tsp

ground coriander

1

tsp

ground cumin

1/4

tsp

ground turmeric

1/4

tsp

ground cloves

1/8

tsp

ground cayenne pepper

8

medium skinless, boneless chicken thighs (about 1 3/4 lbs)

1/2

tsp

salt

1

Whisk together the yogurt, lemon juice, ginger, garlic, coriander, cumin, turmeric, cloves and cayenne pepper in a medium bowl.

2

Arrange the chicken in a large, shallow dish, such as a 9x13" baking dish.

3

Make 4 shallow cuts across each piece of chicken, then season both sides of each piece with the salt. Pour the yogurt mixture on top of the chicken, then turn all the pieces so they are evenly coated. Marinate for 20 minutes at room temperature, or cover and refrigerate for up to 4 hours. (If you have refrigerated the chicken, let it com to room temperature for 20 to 30 minutes before broiling.)

4

Position an oven rack 4-6 inches from the broiler element. Preheat the broiler. Lightly grease a broiler pan with cooking oil spray.

5

Transfer the chicken from the marinade to the broiler pan, allowing some of the marinade to cling to each piece. Discard any remaining marinade. Broil for 5-6 minutes or until lightly charred on top, then use tongs to turn the chicken pieces over. Broil on the second side until charred and the chicken is cooked through, about 4 minutes

6

Serve hot, with lemon wedges.

The chicken needs to marinate at room temperature for at least 20 minutes or in the refrigerator for up to 4 hours.

Source

Source: Dallas Morning News