Tandoori Chicken
- 1/8 teaspoon saffron powder, or 1/4 teaspoon saffron threads (see Note)
- 1 tablespoon boiling water
- 4 skinless chicken thighs
- 4 skinless chicken legs
- 3/4 teaspoon coarse salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon paprika (I used pimente d’Espelette)
- 1/2 teaspoon turmeric
- 1 to 1 1/2 teaspoons chili powder, depending on how hot you want it
- 10 turns fresh ground black pepper
- 1 cup whole milk plain yogurt
- juice of one fresh lime
- 1 tablespoon finely-minced fresh ginger
- 2 cloves garlic, peeled and finely minced
- This recipe is gluten-free
- Produce
- Coriander, ground (1 teaspoon)
- Cumin, ground (1 teaspoon)
- Garlic (2 cloves)
- Ginger, fresh (1 tablespoon)
- Lime, juice of fresh (1)
- Meat
- Chicken legs, skinless (4)
- Chicken thighs, skinless (4)
- Cooking & Baking
- Black pepper, fresh ground (10 turns)
- Chili powder (1 teaspoons)
- Cinnamon, ground (1 teaspoon)
- Paprika (1/2 teaspoon)
- Saffron, powder (1/8 teaspoon)
- Salt, coarse (3/4 teaspoon)
- Turmeric (1/2 teaspoon)
- Drinks
- Water (1 tablespoon)
- Dairy
- Whole milk plain yogurt (1 cup)
Preparation
Read recipe preparation on davidlebovitz.com
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Published March 29, 2009 (3 years ago).
13 people saved this recipe.
