Recipe
Author
Hy-Vee Seasons Magazine
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Description
Tandoori is a barbecue method from India employing a yogurt-based marinade, abundant with traditional spices. Enjoy the chicken's multi-layered flavors with mildly seasoned side dishes such as basmati rice and a creamy cucumber salad.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee lemon juice | ||
| 1 tsp. Hy-Vee salt | ||
| 3 lbs. Hy-Vee 100% natural COOL Chicken boneless, skinless thighs | ||
| 1 (6 oz) container Hy-Vee plain Greek yogurt | ||
| 2 tbsp. Hy-Vee canola oil | ||
| 1 tbsp. grated fresh ginger | ||
| 3 garlic cloves, minced | ||
| 1 tsp. Hy-Vee paprika | ||
| 1 tsp. ground coriander | ||
| ½ tsp. ground cumin | ||
| ½ tsp. ground turmeric | ||
| ½ tsp. cayenne | ||
| ¼ tsp. Hy-Vee ground cinnamon | ||
| ¼ tsp. Hy-Vee ground nutmeg | ||
| ¼ tsp. ground cardamom | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| Cilantro sprigs and sliced radishes, for garnish |
Directions
- In a large resealable plastic bag, combine lemon juice and salt. Massage bag until salt crystals dissolve. Add chicken thighs. Seal and refrigerate 20 minutes.
- Meanwhile, in a medium bowl, whisk together yogurt, oil, ginger, garlic, paprika, coriander, cumin, turmeric, cayenne, cinnamon, nutmeg, cardamom and pepper. Pour over chicken in plastic bag. Seal and toss to coat all surfaces of chicken with marinade. Refrigerate 8 to 24 hours.
- Oil grill grate. Preheat grill for direct cooking to medium-high heat.
- Remove chicken from bag, discarding marinade. Grill for 8 to 10 minutes per side or until internal temperature reaches 165 degrees. Serve garnished with cilantro sprigs and radish slices.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 145mg
- Sodium: 440mg
- Total Carbohydrates: 2g
- Protein: 36g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2014.