Tandoori Chicken

By akakeno

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

Details

Servings 6

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 400 F. Place the chicken in a single layer on a lightly greased roasting pan. Roast for 20-30 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