How come I, as an Indian and a lover of chicken, have never posted about tandoori chicken on this blog? Oh oh that's because I've only eaten tandoori chicken at restaurants (especially our favorite chicken place, JK kabab), and I've never cooked it myself. Aisha aunty gave me a jar of tandoori masala powder, and just like that, the lunch menu changed from teriyaki chicken to tandoori chicken.
I try to use fresh ingredients whenever possible, and ideally I'd be a spice whiz who could whip up specialized spices on a whim. However, when someone perfects a tandoori masala (in this case. the "Rajah" brand tandoori masala makers) and puts it in a jar, I see no reason not to use this ready-made ingredient to shorten and simplify my cooking time. Make this. You won't regret it.
- 1.5 cups low-fat plain yogurt
- 2 tbsp tandoori masala
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 6 pieces chicken thighs, skin removed and excess fat trimmed (my first time cooking chicken thighs - fattier than chicken breasts, juicier, and more flavorful)
- 2 tbsp chopped cilantro
Mix together all ingredients except the chicken in a non-reactive bowl. Check the seasoning, then add the chicken thighs to the bowl. Marinate for 2 hours (more is fine, too). Preheat oven to 400 degrees F. Place chicken on a foil-lined baking tray and cook for 30-40 minutes until the chicken is no longer pink. Garnish with cilantro and serve over hot basmati rice or quinoa.