Tandoori Chicken

Name: Tandoori Chicken
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 59 milliliters peanut or canola oil; 1 black cardamom, husk discarded, seeds retained; 2 green cardamom, husks discarded, seeds retained; 1 pinch Pinch cayenne pepper; 1 teaspoon coriander seeds; 1 teaspoons fennel seeds; 1 teaspoons fenugreek seeds; 8 cloves garlic, minced; 2 inches thumb ginger, peeled and minced; 0 teaspoons ground cinnamon; 0 teaspoons ground turmeric; 2 dried guajillo chiles (if you cant find these, then use 2 chiles de arbol, and more paprika for color); 1 teaspoon honey; 1 teaspoon kosher salt; 2 Tbsps malt vinegar or lime juice; 4 servings Couple of extra limes, for garnish; 237 milliliters whole fat plain yogurt; 0 teaspoons paprika; 4 servings Salt and freshly ground black pepper; 1 packet boneless skinless chicken thighs (1 1/2 pounds usually)

Tandoori Chicken

The recipe Tandoori Chicken could satisfy your Indian craving in roughly 1 hour and 45 minutes. This gluten free recipe serves 4. One serving contains 195 calories, 5g of protein, and 15g of fat. Head to the store and pick up fennel seeds, ground turmeric, paprika, and a few other things to make it today.

Instructions

To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.

Ingredients you will need

Whole Coriander Seeds

Fenugreek Seeds

Cardamom Seeds

Fennel Seeds

Marinade

Chili Pepper

Clove

Spices

Toast

Equipment you will use

Frying Pan

In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it.

Ingredients you will need

Ground Cinnamon

Cayenne Pepper

Malt Vinegar

Turmeric

Paprika

Garlic

Ginger

Yogurt

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.

Ingredients you will need

Marinade

Sauce

Prick the chicken thighs with a fork.

Ingredients you will need

Chicken Thighs

Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.

Ingredients you will need

Marinade

When you're ready to cook, line a baking sheet with foil, and turn your broiler on.

Equipment you will use

Baking Sheet

Broiler

Aluminum Foil

Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes.

Ingredients you will need

Chicken Thighs

Marinade

Meat

Equipment you will use

Kitchen Thermometer

Baking Sheet

Oven

Remove from the oven.

Equipment you will use

Oven

While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Marinade

Whole Chicken

Honey

Water

Equipment you will use

Whisk

Sauce Pan

Remove from the heat and pour into a small bowl or gravy boat for serving.

Ingredients you will need

Gravy

Equipment you will use

Gravy Boat

Bowl

Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce.

Ingredients you will need

Chicken Thighs

Sauce

Lime

Equipment

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Laurenz V Reserve Charming Gruner Veltliner. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 35 dollars per bottle.

Laurenz V Reserve Charming Gruner Veltliner

Aromas of ripe apples and a typical Veltliner spiciness marry to create a fascinating fruit bouquet. On the palate, the wine is soft and juicy, supported by a fine fruit acidity. Very harmonious, allowing for perfectly smooth drinking. Simply charming!