Tandoori Chicken w/ Yogurt Sauce
Tandoori chicken traditionally cooked in a 24-hour marinade and 900-degree oven. This adapted recipe uses a broiler for an easy dish with bold spices and tender yogurt-marinated chicken, finished with a creamy yogurt sauce.
Ingredients
For the Chicken
Crisco Pure Vegetable Oil2 tbsp
(30g)GARLIC3 cloves
(0g)GINGER1 tbsp
(15g)GARAM MASALA1 tsp
(5g)Ground Cumin1 tsp
(5g)McCormick Chili Powder1 tsp
(5g)Yogurt, plain, whole milk1 cup
(240g)LIME JUICE2 tbsp
(30g)Coarse Kosher Salt1 tsp
(5g)Chicken thighs2 (12-ounce) breasts
(1360g)Sauce
Yogurt, plain, whole milk1 cup
(240g)CILANTRO1 tbsp
(15g)MINT1 tbsp
(15g)GARLIC1 small clove
(0g)Coarse Kosher Saltto taste
(0g)Course ground black pepper
(0g)