Tandoori Chicken

• 1 ½ lbs chicken thighs, boneless and skinless
• ¼ cup plain Greek yogurt
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 In a bowl, mix yogurt, lemon juice, garlic, ginger, paprika, cumin, coriander, cayenne, and salt.
2. 2 Add chicken to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes.
3. 3 Preheat grill to medium-high heat.
4. 4 Grill chicken for 5 minutes per side, or until internal temperature reaches 165°F.
5. 5 Garnish with fresh cilantro and serve immediately.

Nutrition

Tips

• For extra flavor, marinate the chicken overnight.
• If you don't have a grill, bake in a preheated 400°F oven for 20 minutes.
• Use boneless chicken breasts if preferred, but adjust cooking time accordingly.
• Serve with naan bread or basmati rice for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Serving Suggestions

• Serve with cooling cucumber raita.
• Pair with a fresh green salad.
• Accompany with warm naan bread.
• Offer lime wedges for a zesty kick.

FAQ