Dinner for 6

Tandoori Chicken

Name: Tandoori Chicken
Total time: 215 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 lb bone-in or boneless skinless chicken thighs; 1 container (5 2/7 oz) fat-free greek yogurt; 2 tbsp vegetable oil or olive oil; 2 tbsp fresh lemon juice; 2 tbsp minced fresh garlic; 2 tbsp peeled and minced fresh ginger; 1 tbsp paprika; 2 tsp ground cumin; 2 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper (optional); salt and freshly ground black pepper; fresh cilantro

Chicken thighs marinate in spiced yogurt, then roast at high heat until browned, tender, and safely cooked.

$1.40per serving $

215 minstart to table

6servings

Indian Gluten-free High-protein Budget Family Dinners

Ingredients

3 lb bone-in or boneless skinless chicken thighs
1 container (5 2/7 oz) fat-free greek yogurt
2 tbsp vegetable oil or olive oil
2 tbsp fresh lemon juice
2 tbsp minced fresh garlic
2 tbsp peeled and minced fresh ginger
1 tbsp paprika
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (optional)
salt and freshly ground black pepper
fresh cilantro

Steps

Whisk yogurt, oil, lemon juice, garlic, ginger, paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper in a bowl.
Coat the chicken thighs with the yogurt mixture, cover, and refrigerate for 2 hours.
Heat the oven to 425 F and arrange the chicken in a single layer on a large baking pan.
Roast the chicken for 30 to 35 minutes, turning once, until it reaches 165 F.
Rest the chicken for 10 minutes, then sprinkle it with cilantro.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.