Tandoori Chicken

I found this one on Instagram, and I don’t want to lose it. It’s a keeper — easy, easy and tasty.

Ingredients
1 1/2 teaspoons curry powder (I used garam masala, and it was great)
1/2-1 1/2 teaspoons red pepper flakes (our family likes it on the less-spicy side)
1 1/2 teaspoons salt
3/4 teaspoon ground ginger
3/4 teaspoon smoked paprika (I use regular, as I don’t care for smoked, but that’s personal preference)
3/4 teaspoon ground cinnamon
3/4 teaspoon ground tumeric
1 tablespoon minced garlic (I didn’t have this; I’m sure it would only add)
2 tablespoons lemon juice
1 14-ounce can (or 1 1/2 cups) coconut milk
1/2 cup cilantro, chopped

chicken (original recipe calls for 9 thighs; I used 4 leg quarters)

Directions
1. Whisk together all ingredients (except chicken) and place in a gallon-size ziplock bag. Add chicken and massage marinade into chicken. Place the mixture in the fridge to marinate for 6 hours.
2. Preheat oven to 350.
3. On the stovetop, heat a cast iron skillet (or oven safe skillet) on medium-high heat with a few tablespoons of olive or coconut oil. Brown the chicken, skin side down, for approximately 5 minutes or until the chicken in a nice golden brown.
4. Turn the chicken over, skin side up. Pour the remaining marinade over the chicken.
5. Bake chicken until it reaches an internal temperature of 160 degrees. (Mine took about 40 minutes, but the original recipe said 20, so…)

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One Response

  1. Recipes on Instagram! Ha! Who knew?

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