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tandoori chicken thighs recipe

Written on Thursday, September 1, 2016 | 8:38:00 PM

makes: 4 servings (1 chicken thigh and about 2⁄3 cup couscous each)

prep: 20 minutes       marinate: 12 hours       grill: 20 minutes

Ingredients : 
- ½ cup plain fat-free yogurt
- 1 teaspoon finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 tablespoons snipped fresh cilantro
- 1 teaspoon paprika
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- 1⁄8 teaspoon cayenne pepper
- 4 skinless, boneless chicken thighs (about 1 pound total)
- 1 recipe Lemon Couscous

lemon couscous: In a medium saucepan cook ¾ cup whole wheat couscous according to package directions, omitting any salt or oil. Stir in 2 tablespoons snipped fresh cilantro; 2 tablespoons pine nuts, toasted; 2 tablespoons dried currants; 2 teaspoons finely shredded lemon peel; 1 clove garlic, minced; and ¼ teaspoon salt.

Preparation Method :
1) For sauce, in a shallow dish stir together yogurt, lemon peel, lemon juice, cilantro, paprika, ginger, garlic, cumin, turmeric, cardamom, and cayenne pepper. Reserve ¼ cup of the mixture; cover and chill until serving time. Add chicken to the remaining mixture; turn to coat. Cover and marinate chicken in the refrigerator for 12 to 24 hours.

2) For a charcoal grill, place chicken on the grill rack directly over medium coals. Grill, uncovered, for 20 to 25 minutes or until no longer pink (180°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.) Serve with reserved sauce and Lemon Couscous.


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