Tandoori Chicken
- 1 1/2 tablespoons sunflower oil, divided
- 1 medium yellow onion, cut into 1/4-inch dice (1 1/2 cups)
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cayenne pepper
- 1/3 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground mace
- 1/8 teaspoon dry mustard
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 1/2 teaspoons lime juice
- 1 1/2 tablespoons coconut milk
- 2 pounds boneless, skinless chicken breasts or thighs
- This recipe is gluten-free
- Produce
- Cumin, ground (1/4 teaspoon)
- Garlic (3 cloves)
- Yellow onion, medium (1)
- Meat
- Chicken breasts or thighs, boneless skinless (2 pounds)
- Canned Goods
- Coconut milk (1 1/2 tablespoons)
- Condiments
- Mustard, dry (1/8 teaspoon)
- Cooking & Baking
- Black pepper, ground (1/8 teaspoon)
- Cardamom, ground (1/2 teaspoon)
- Cayenne pepper (1/2 teaspoon)
- Cinnamon (1/8 teaspoon)
- Kosher salt (1 teaspoon)
- Mace, ground (1/4 teaspoon)
- Nutmeg (1/8 teaspoon)
- Sunflower oil (1 1/2 tablespoons)
- Turmeric (1/3 teaspoon)
- Drinks
- Lime juice (1 1/2 teaspoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 25, 2012 (7 months ago).
87 people saved this recipe.
