Chicken Tandoori

Chicken Tandoori

Servings: 4


Ingredients

  • 3 lbs. PERDUE® HARVESTLAND® TENDERREADY® Roasted Chicken Quarters, 51272
  • 2 tbsp. vegetable oil
  • 6 garlic cloves — minced
  • 2 tbsp. ginger — fresh, grated
  • 1 tbsp. garam masala
  • 2 tsp. ground cumin
  • 1 tbsp. Kashmiri chili powder
  • 1 c. whole milk yogurt
  • 4 tbsp. lime juice
  • 2 tsp. salt
Side options
  • jasmine rice
  • limes
  • naan
  • pickled red onions

Instructions

  1. Heat oil in a pan and add garlic and ginger. Cook for 1 minute, then add garam masala, cumin and kashmiri chili powder and cook for an additional minute. Remove from heat and let cool.
  2. Combine the above with the yogurt, lime juice and salt.
  3. Add chicken to the seasoned yogurt ensuring the chicken is completely submerged.
  4. Refrigerate the chicken and marinade for at least 1 to 2 hours.
  5. Place chicken on a wire rack over a lined pan and cook in a preheated 350°F oven for 20 to 30 minutes or until the internal temperature reaches 165 degrees.
  6. Place broil on high and broil chicken to add a light char on the chickens.