Chicken Tandoori Recipe | Food Network Kitchen

• Level:
  Easy
• Total:
  40 min

• Prep:
  20 min
• Cook:
  20 min

• Yield:
  4 servings

• Nutrition Info

  Nutritional Analysis
  Per Serving

  Calories
  410 calorie

  Total Fat
  16 grams

  Saturated Fat
  4 grams

  Cholesterol
  240 milligrams

  Sodium
  1240 milligrams

  Carbohydrates
  6 grams

  Dietary Fiber
  2 grams

  Protein
  58 grams

8 skinless, boneless chicken thighs (about 2 1/2 pounds)

Juice of 1 lemon

Kosher salt

1/2 cup plus 2 tablespoons plain yogurt

1 tablespoon vegetable oil

1/2 small red onion, roughly chopped

3 cloves garlic, smashed

1 2 -inch piece ginger, peeled and roughly chopped

4 teaspoons tomato paste

2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1 3/4 teaspoons hot paprika

2 tablespoons chopped fresh cilantro

Cooked rice, for serving (optional)

1. Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
2. Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
3. Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
4. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
5. Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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