Roasted or Grilled Tandoori Chicken

Tandoori Chicken (photo: Scott Phillips)

Chicken is a versatile go-to-meal for most cooks, and perfect for an easy weekday meal. This recipe for tandoori chicken will bring unparalleled flavor to your table, and if you marinate it the night before, you'll have dinner on the table in just 45 minutes. 

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
To prepare this Indian classic, begin by cutting 3 or 4 long diagonal slits in skinless, bone-in chicken thighs, cutting almost to the bone. Make the marinade by mixing together plain yogurt, lemon juice, fresh ginger, garlic, coriander, cumin, garam masala, cayenne, salt and few drops of red food color if you'd like. The food color is what restaurants use to give the dish its traditional red color. Add the chicken thighs, turning to coat and making sure that the marinade gets into the slits. Cover and marinate for at least 2 hours or up to 12 hours.

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.