Tandoori-Style Chicken
Chicken marinated in spiced yogurt with garlic, ginger, and aromatic Indian spices, roasted until smoky and golden.
Ingredients
For the Chicken:
2 lbs chicken thighs or drumsticks (bone-in, skin-on or skinless)
2 Tbsp butter or ghee (melted, for basting)
For the Marinade:
1 cup full-fat Greek yogurt
2 Tbsp lemon juice
1 Tbsp fresh ginger, grated
3 cloves garlic, minced
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
½ tsp cayenne pepper (optional, for heat)
1 tsp sea salt
½ tsp black pepper
Optional Garnish:
Fresh cilantro, chopped
Lemon wedges
Macronutrients
(with skin-on chicken, per serving, makes 4)
Protein: 38g
Fat: 38g
Carbs: 5g
Preparation
In a large bowl, whisk yogurt, lemon juice, ginger, garlic, and all spices until smooth.
Score chicken pieces with shallow cuts to help absorb flavor. Coat well in the marinade. Cover and refrigerate at least 4 hours, preferably overnight.
Preheat oven to 425°F. Line a baking sheet with parchment or foil. Arrange chicken pieces in a single layer. Roast 30–35 minutes, basting with melted butter halfway through, until chicken reaches 165°F internal temperature and edges are lightly charred.
For extra char, broil on high for 2–3 minutes at the end.
Garnish with cilantro and lemon wedges. Serve hot with roasted veggies or cauliflower rice.
SUNDAY 261115