- Cooking Time: 25 mins
- Servings: 4 - 6
- Preparation Time: 4 hours or more
- 1/2 cup plain fat-free yogurt (I used plain, fat-free Greek yogurt)
- 1 TB minced ginger, fresh
- 2 cloves garlic, minced
- 1 TB paprika
- 2 tsp turmeric
- 1 tsp curry powder
- 1/4 tsp cinnamon
- 4 - 6 skinless boneless chicken thighs
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 - 3 cups hot, cooked basmati rice
In a zip-lock bag, combine the yogurt, ginger, garlic, paprika, turmeric, curry and cinnamon. Squish it around to mix. Add the chicken. Place in the fridge for at least 4 hours...or overnight.
When you're ready to cook dinner:
Preheat the oven to 450' F. Line a baking dish with foil. Place a rack on the foil. Spray the rack with canola cooking spray.
Remove the chicken for the yogurt marinade (toss the marinade in the trash). Place chicken on the prepared rack and season with salt and pepper.
Bake for about 25 minutes, or until the chicken is cooked through.
Serve with 1/2 cup of rice. I also roasted some green beans that had been tossed in a little olive oil, garlic powder and paprika. The green beans went in the oven with the chicken on a separate tray.
Here's a little tip for you. Store your fresh ginger in the freezer. When you're ready to use it, not only does it defrost quickly if needed, but a micro-plainer is perfect for "mincing" ginger. The skin is easily removed with a knife and poof....within seconds you have a mound of snowflake soft ginger
Website Credit: http://peacefulcooking.blogspot.com/2012/10/tandori-spiced-chicken.html