Tandoori chicken 4
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | To 8 Chicken thighs, skin off | |
| 16 | ounces | Plain low-fat yogurt |
| 1 | tablespoon | Ground cumin |
| 2 | teaspoons | Coarse ground black pepper |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Paprika |
Directions
Slash chicken thighs in several places with small knife; place in shallow baking dish; set aside. In small bowl, combine yogurt, cumin, pepper, cinnamon, cloves, and salt. Pour over chicken; turn to coat well; cover.
Chill 2 hours or overnight, turning occasionally. Preheat broiler. Place chicken thighs on broiler rack or foil lined jelly-roll pan. Broil 5 to 6 inches from heat, turning occasionally, 25 minutes or until chicken is tender. Place on serving platter; sprinkle with paprika.
Makes 3 to 4 servings.