July 30, 2017
Dinner, Lunch, Main Dish,
Poultry, Chicken, Dairy, Indian, Budget-Friendly, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Broil, Oven Roast, Gluten-Free, No Eggs, Make it from scratch, Spices, Yogurt, Spicy more
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"Chicken prepared roasting yogurt and spice marinated chicken in a tandoor, a cylindrical clay oven. It is popular in India and Pakistan and has become popular in other parts of the world through restaurants serving food from the subcontinent. Jacqueline Kennedy was reported to have eaten "chicken tandoori" on a flight from Rome to Bombay in 1962. Marinating time is not included in the prep time!"
For the marinade: Toast the cloves, 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.
In a large bowl, whisk together the spice mixture you just made with the yogurt, oil, vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. Taste and adjust with more salt if it needs it.
Reserve 1/3 cup of the marinade and set aside.
Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge or up to overnight.
Line a baking sheet with foil, and turn your broiler on. 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.
Turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees, another 10 minutes.
Remove from the oven.
While the chicken is cooking, pour the reserved marinade into a small saucpan 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. Remove from the heat and pour into a small bowl or gravy boat for serving.
Serve the chicken thighs ona platter with a fresh squeeze of lime and a drizzle of the sauce.
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Great chicken with lots of flavor. I used boneless thighs and the were fork tender. Cooking time was perfect.