A fabulously flavored Tandoori Chicken with a just right salad!
8 boneless, skinless chicken thighs
juice of ½ lemon
½ tsp. salt
⅓ cup Greek style yogurt
3 Tbsp. heavy cream
1 Tbsp. flour
1 Tbsp. garlic, minced
1 Tbsp. ginger paste, jarred or fresh
1 tsp. chili powder
1 tsp. ground coriander
½ tsp. ground cumin
½ tsp. garam masala
1 Tbsp. canola oil for brushing
2 Tbsp. melted butter, warm
½ tsp. ground tumeric
Lemon for serving
Tomato Onion Salad
3 tomatoes, chopped
1 medium sweet onion, chopped
3 Tbsp. fresh cilantro, chopped plus more for garnish
1-2 fresh green chilies, seeded and finely chopped
2 Tbsp. lemon juice or to taste
Salt and pepper to taste
Pinch of sugar
Poke each piece of chicken several times with a sharp knife. Rub the chicken in the lemon juice and salt, place in a nonmetallic bowl, cover and marinate in the refrigerator for 20 min.
Meanwhile, put the yogurt in another medium bowl with the flour and the cream. Whisk well and add the garlic, ginger, chili powder, coriander, cumin, garam masala and tumeric. Pour over the chicken and marinate for 4-6 hours or overnight.
Preheat the broiler to high and line a broiler pan with foil brushed with 1Tbsp. canola oil. Place the chicken on the broiler pan. Reserve the marinade. Broil the chicken for 4 min. turn and broil again for 4 min. Baste with the reserved marinade. Broil now for 2 min. a side. Brush with the marinade and broil again for 5 min. a side or until chicken is done. Brush with warm butter and serve with basmati rice, lemon and tomato onion salad.
For the salad, put the tomatoes, onion, cilantro and chiles in a bowl. Add the lemon juice, salt, pepper and sugar. Toss gently and refrigerate for 1-2 hours. Before serving adjust seasoning with salt, pepper and lemon juice and gently toss. Garnish with cilantro and serve with the chicken.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/tandori-chicken/