Mild Spiced Tandoori Chicken

I really like Indian food, and preparing it at home is pretty easy for the most part. With a few ingredient staples on hand in our pantry, I can throw some tandoori chicken together in no time flat.



Dan's Mild Spiced Tandoori Chicken

2 cups plain reduced fat yogurt
2 tablespoons fresh lemon juice
Zest of one large lemon
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 small onion, peeled & rough chopped
1 teaspoon kosher or sea salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon madras or spicy curry powder
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
8 skinless leg-thigh chicken pieces
Onion, optional
Cilantro, optional

Blend yogurt and next 13 ingredients in processor until smooth. Transfer to large bowl. Add chicken and turn to coat. Cover and refrigerate overnight for 2 to 3 days.

Prepare barbecue (medium-high heat). Remove chicken pieces from marinade, reserving marinade. Place marinade-coated chicken on preheated barbecue grill. Grill chicken until just cooked through, about 6 minutes per side. Or, pan sear in large skillet with a bit of olive oil over medium high heat for 6 minutes per side. Transfer chicken to platter. Top with chopped onion (optional) and cilantro (optional) and serve over rice.

Reduce leftover marinade in a sauce pan for 15 minutes over medium high heat. Serve reduced marinade as a side of sauce if desired.