Tandoori chicken 4

Yield: 3 Servings

Measure Ingredient
6 \N 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

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.

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