Ingredients
For the tandoori-style baked chicken thighs
Ingredients
Cucumber-Tomato Salad:
For serving
Tips
For a crispier skin, broil the chicken for the last 2-3 minutes of cooking time.
You can use boneless, skinless chicken thighs if preferred, adjusting the cooking time to about 25-30 minutes.
For a spicier dish, add a pinch of cayenne pepper to the marinade.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Try serving with a side of raita for a cooling contrast to the spicy chicken.
For a healthier option, you can remove the skin before marinating and use Greek yogurt in the marinade.
steps
Let’s make it
Step 1
In a large bowl, mix the Tandoori Blend with yogurt, lemon juice, vegetable oil, and salt to create a marinade.
Step 2
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 3
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Step 4
Remove the chicken from the marinade, letting excess drip off, and place on the prepared baking sheet, skin side up.
Step 5
Bake for 35-40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Step 6
While the chicken is baking, prepare the cucumber-tomato salad by combining all ingredients in a bowl and mixing well. Refrigerate until ready to serve.
Step 7
Cook the basmati rice according to package instructions.
Step 8
Warm the naan bread in the oven for the last 2-3 minutes of the chicken's cooking time.
Step 9
To serve, place a chicken thigh on each plate alongside a portion of basmati rice, a piece of naan bread, and a generous serving of cucumber-tomato salad.
Step 10
Garnish with fresh cilantro and serve with lemon wedges on the side.
