Chicken Tandoori

Name: Chicken Tandoori
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps chopped fresh cilantro; 3 cloves garlic, smashed; 2 inches ginger, peeled and roughly chopped; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 Juice of lemon; 4 servings Kosher salt; 2 teaspoons hot paprika; 118 milliliters plain yogurt; 1 smalls red onion, roughly chopped; 1 kilograms skinless, boneless chicken thighs (about; 4 teaspoons tomato paste; 1 Tbsp vegetable oil

Chicken Tandoori might be just the Indian recipe you are searching for. For $2.64 per serving, you get Head to the store and pick up ground coriander, paprika, onion, and a few other things to make it today.

Instructions

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Ingredients you will need

Chicken Thighs

Lemon Juice

Whole Chicken

Salt

Equipment you will use

Broiler

Knife

Bowl

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Ingredients you will need

Vegetable Oil

Tomato Paste

Coriander

Whole Chicken

Paprika

Garlic

Ginger

Yogurt

Cumin

Onion

Salt

Equipment you will use

Food Processor

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Ingredients you will need

Whole Chicken

Equipment you will use

Broiler Pan

Kitchen Thermometer

Aluminum Foil

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

Ingredients you will need

Cilantro

Whole Chicken

Paprika

Yogurt

Sauce

Rice

Salt

Equipment you will use

Bowl

Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

2Tbsps

chopped fresh cilantro 3cloves

garlic, smashed 2inches

ginger, peeled and roughly chopped 2teaspoons

ground coriander 2teaspoons

ground cumin 1

Juice of lemon 4servings

Kosher salt 2teaspoons

hot paprika 118milliliters

plain yogurt 1smalls

red onion, roughly chopped 1kilograms

skinless, boneless chicken thighs (about 4teaspoons

tomato paste 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Quintan Essentia Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 35 dollars per bottle.