Twice-Cooked Mock Tandoori Chicken
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 chicken thighs, skin and bone left intact
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil
- 1 medium onion, chopped
- kosher salt
- fresh ground black pepper
- 4 -5 garlic cloves, smashed
- 2 inches piece ginger, peeled and chopped or 2 teaspoons ground ginger
- 1 tablespoon ground coriander
- 1 teaspoon ground cardamom
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- chopped fresh chili peppers (optional) or crushed red pepper flakes, to taste (optional)
- 3 cups plain yogurt
directions
- Preheat oven to 300°F Place chicken in a single layer in a 13x9" baking dish, skin side up.
- In a large skillet over medium flame, heat oil until it shimmers. Add onions, salt and pepper, and sweat onions until limp, translucent and just barely beginning to color, about 2 minutes. Add garlic and ginger and cook 2 minutes more, until very fragrant. Add coriander, cardamom, paprika, cumin and cayenne or chili (if using) and cook no more than 1 minute, until fragrant. Off heat, stir in yogurt, then pour over the chicken, spreading evenly. Cover with foil and bake 90 minutes, until chicken is barely cooked through. (May be refrigerated up to a day at this point; allow to cool slightly before storing the whole pan in the chill chest.).
- Heat grill, grill pan or broiler to high. Remove chicken from yogurt sauce, scraping off any excess sauce. Grill, turning once or twice, until skin is crisp and charred and meat is heated through, about 15 minutes. Serve hot or at room temperature, with a side of cucumber raita.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!