Tandoori-Style Chicken Thighs with a Yogurt Dressing

I have made other versions of this dish previously. Basically, I love yogurt dressings with chicken. It is so tasty and easy to vary. It also keeps the chicken very moist. Even if you want to do non-Indian seasoning, you could!

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We had a whole Indian-themed dinner. Restaurant-made naan and chapati helped complete the meal!

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The spinach dish on the far right will be shared on Friday. Stay tuned!

 

The bottom two sauces were also from a local restaurant.

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Directions for Tandoori-Style Chicken Thighs with a Yogurt Dressing

  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • Pinch of nutmeg
  • Salt and pepper
  • 1/2 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • ½ cup Greek-style yogurt
  • 1 teaspoon lemon juice
  • Oil
  • 1-2 pounds chicken thighs, trimmed
  • 1 cup chopped cilantro

Begin by toasting the paprika, turmeric, cumin, coriander, and nutmeg in a pan for a couple minutes.

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Then remove from the heat. Stir together the toasted spices, salt, pepper, ginger, garlic, yogurt, and lemon juice. Add a small amount of oil to loosen the sauce slightly.

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Preheat the oven to 450 degrees. Sprinkle some salt and pepper on the chicken, then rub some of the yogurt sauce on them, leaving almost half of the sauce for later. Place the chicken on a wire rack, set on a baking sheet.

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Bake the chicken until cooked through, about 20-25 minutes.

Stir together the cilantro and the remaining yogurt dressing.

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Serve on top of the chicken.

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You can make the rice like I did in this recipe.

Directions for Tandoori-Style Chicken Thighs with a Yogurt Dressing (without pictures)

  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • Pinch of nutmeg
  • Salt and pepper
  • 1/2 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • ½ cup Greek-style yogurt
  • 1 teaspoon lemon juice
  • Oil
  • 1-2 pounds chicken thighs, trimmed
  • 1 cup chopped cilantro

Begin by toasting the paprika, turmeric, cumin, coriander, and nutmeg in a pan for a couple minutes. Then remove from the heat. Stir together the toasted spices, salt, pepper, ginger, garlic, yogurt, and lemon juice. Add a small amount of oil to loosen the sauce slightly.

Preheat the oven to 450 degrees. Sprinkle some salt and pepper on the chicken, then rub some of the yogurt sauce on them, leaving almost half of the sauce for later. Place the chicken on a wire rack, set on a baking sheet. Bake the chicken until cooked through, about 20-25 minutes.

Stir together the cilantro and the remaining yogurt dressing. Serve on top of the chicken.

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6 thoughts on “Tandoori-Style Chicken Thighs with a Yogurt Dressing

  1. Pingback: Learning to Cook for Three: Part 1 | fudgingahead

  2. Pingback: Tips-y Tuesdays: Repurposing Tikka Masala Sauce | fudgingahead

  3. Pingback: Tips-y Tuesdays: Grilled Indian Chicken | fudgingahead

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