Not Tandoori Chicken
Print recipeIngredients
- 6-10 skinless, bone-in chicken thighs (You will probably have to remove the skin)
- 1 cup plain Greek yogurt
- 1 handful fresh dill
- 2-3 cloves garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1oz piece of ginger (about a 1)
Directions
| Step 1 | |
  Combine the yogurt, and all remaining ingredients, except the chicken, in the bowl of a food processor. Pulse until smooth. | |
| Step 2 | |
 Pour the marinade over the chicken and refrigerate for at least two hours, and as long as twelve in the refrigerator | |
| Step 3 | |
 Remove chicken from the refrigerator about one hour before cooking Preheat oven to 425F Place chicken on a rack over a foil-lined pan Spread any remaining marinade over chicken | |
| Step 4 | |
 Bake chicken for 25 minutes, then turn it over Bake another 10 minutes The chicken will be dark, and almost black on the edges, this is good. The chicken will be moist and tender, and those dark edges will be crispy and delicious! Turn off oven and let chicken sit in oven another 10 minutes | |