Tandoori Chicken

This recipe was from The Daring Gourmet, www.daringgourmet.com I made the marinade and used 1/2 half for the 4 thighs and froze the remainer for another time.

Ingredients:

• 4 chicken thighs, boneless, skinless
• canola oil

Marinade:

• 4 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 3 green cardamoms, seeds only
• 1 black cardamom, seeds only
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon fennel seeds
• 1 cup plain greek yogurt
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons salt
• 1 tablespoon sweet paprika
• 1/2 teaspoon chili powder
• 1 teaspoon turmeric
• 4 garlic cloves, minced
• 1/2 tablespoon fresh ginger, minced
• 1 teaspoon honey

Directions:

I used a small cast iron skillet to roast the cloves, cumin seeds, cardamom seed, fenugreek and fennel. Use medium heat and regularly rotate spices until seeds emit a rich aroma. Immediately transfer the roasted seed to a dish to cool. Once cooled, grind in a spice grinder.

Add the spice powder to the yogurt in a medium bowl along with the remaining marinade ingredients. Stir to combine.

Place the chicken thighs in a shallow glass dish. Cut deep diagonal slices into the tops of each piece; about 3 slashes per chicken piece.

Pour the marinade over the thighs; thoroughly coating all sides. ( I used 1/2 of the marinade). Cover and refrigerate for 4-6 hours.

                               















Cover a baking dish with foil and place chicken on it; disgard remaining marinade. Drizzle top of thighs with the canola oil. Roast the chicken at 400-degree oven for 30 minutes or until juices run clear.

Serve over rice. YUM!