Baked Tandoori Chicken

Ingredients

• Chicken drumstick

  raw, skinless

  2 drumstick, bone and skin removed or 124g

• Chicken thigh

  raw

  2 thigh, bone removed or 188g

• Greek yogurt

  plain, whole fat

  8 oz or 227g

• Lime

  raw

  1 fruit or 67g

• Garlic

  raw

  2 clove or 6g

• Curry Paste, Garam Masala

  Patak's

  2 tablespoons or 100g

• Turmeric

  ground

  ¹⁄₁₆ tsp or 0.1g

• Olive oil

  1 tbsp or 14g

• Ground ginger

  100g

• Cilantro

  Raw - Whole Foods Market

  100g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Tandoori masala

  Frontier

  3 tsp or 15g

Directions

1. Collect lime juice in a large bowl. Add greek yogurt, salt and pepper. Stir in spices, ginger, garlic and olive oil.
2. Coat chicken with this mixture, cover with plastic wrap and refrigerate for 1 hour minimum.
3. Preheat oven at 460°F (240°C). Transfer chicken pieces to a baking dish or oven-proof skillet and bake uncovered for 30-45 minutes, turning occasionally.
4. Turn on the broiler, and cook for an additional 2 to 3 minutes to char the chicken a little bit more if you want. Sprinkle with cilantro before serving.
5. Notes: Serve over white rice. You can substitute basil or mint for cilantro.