Tandoori Chicken

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Tandoori Chicken

Tandoori Chicken

A highly seasoned yogurt marinade tenderizes these chicken thighs. Baking them at an extremely high temperature simulates a tandoori clay oven, creating a deliciously caramelized surface.

Serves 4

Prep Time 20 min

Total Time 170 min.

Ingredients

  • 1 cup nonfat plain yogurt
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 1/2 tablespoon lemon juice
  • 1 teaspoon chopped fresh cilantro
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 4 bone-in chicken thighs, (about 1 1/2 pounds), skinned and trimmed of fat

Cooking Directions

Step 1

Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Step 2

Preheat oven to 500°F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.

Step 3

Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.


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