Roasted or Grilled Tandoori Chicken
12 bone-in chicken thighs
1 cup plain nonfat yogurt
1/3 cup fresh lemon juice (from about 2 medium lemons)
1 Tbs. peeled and finely chopped fresh ginger
1 Tbs. finely chopped garlic
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. garam masala
1-1/2 tsp. kosher salt
1/2 tsp. cayenne
1 lemon, cut in half
Arrange the chicken on a foil-lined baking sheet and roast at 375°F for about 45 minutes, or until a meat thermometer reads 170°F.
Squeeze some fresh lemon over the chicken and serve with rice and grilled vegetables.
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About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
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