TANDOORI CHICKEN, MY WAY

By keteal

Ingredients

• 3/4 cup Greek yogurt (mixed well
• with 1/4 cup water)
• 1 tablespoon fresh ginger,
• peeled and minced
• 2 cloves garlic, peeled and
• minced
• 2 tablespoons Indian tandoori
• spice mix
• 1 tablespoon dried fenugreek
• leaves
• 1/2 teaspoon salt
• 2 tablespoons fresh lemon juice
• 1 tablespoon vegetable oil
• 6 skinless, bone-In chicken thighs
• 1 tablespoon butter, melted
• Lemon wedges and sliced red
• onions, for garnish

Preparation

Step 1

1. In a large bowl, combine the first 8 ingredients. Add the chicken and mix well. Cover and refrigerate for at least 8 hours.
2. Preheat the oven to 4000F. Place the chicken in a single layer on a lightly greased roasting pan. Roast for 20 to 30 minutes.
3. Set the oven to broil and brown for 5 minutes, basting and turning the chicken over halfway through.
4. Serve on a plate with lemon
wedges, sliced onions, and rice.