Indian Trail Tandoori Chicken
Experience the rich flavors of Mecklenburg cuisine with our Indian Trail Tandoori Chicken recipe. This aromatic and spicy dish is sure to tantalize your taste buds with its bold flavors and tender, juicy chicken.
Ingredients
- 4 chicken thighs
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Salt to taste
- Chopped cilantro for garnish
Instructions
- In a bowl, mix together yogurt, tandoori masala, ginger-garlic paste, lemon juice, ground cumin, ground coriander, turmeric, cayenne pepper, and salt.
- Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-6 minutes on each side, or until fully cooked and charred in spots.
- Garnish with chopped cilantro and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Skillet Bowl Cutting board Knife
Tools
Tongs Cooking thermometer
Serving suggestions
Serve the Indian Trail Tandoori Chicken with naan bread, basmati rice, and a side of cucumber raita for a complete meal.
Tips & tricks
For extra smoky flavor, you can grill the marinated chicken thighs instead of cooking them on the stovetop.
Cost
$15