Tandoori Style Chicken with Yogurt Masala
- 1 cup plain, non-fat yogurt
- 1 small onion, minced
- 2 garlic cloves, minced
- 4 1/2 teaspoons fresh lemon juice
- 1 teaspoon fresh cilantro, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon cinnamon
- 1 pinch cloves, ground
- 1 1/2 pound bone-in chicken thighs, skinned and trimmed of fat
Preheat oven to 500 degrees F. Lightly oil a wire rack or coat it with nonstick spray. Set rack over a foil-covered baking sheet.
Place chicken on prepared rack. Bake for 25 to 30 minutes, or until browned and no trace of pink remains in the center. Serve hot.
Yield: 4 servings
Suggested Wine Pairings: Riesling, Gewurztraminer