Anti Inflammatory Tandoori Chicken
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Learn more āIngredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (drumsticks and thighs)
For the marinade
- 1 cup whole-milk plain yogurt
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~1/4 cup per serving) of yogurt here is likely fine. If you prefer to always avoid yogurt, please tap it and change its rating to Red.
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp neutral oil (such as canola or avocado oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- Ā½ tsp cayenne pepper
- 1 tsp kosher salt
For serving
- lemon wedges, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
- sliced red onion, for serving (optional)
Instructions
- 1
Using a sharp knife, cut 2ā3 deep slashes through the thickest part of each chicken piece, cutting down to the bone. This allows the marinade to penetrate and helps the chicken cook evenly.
- 2
In a large mixing bowl, whisk together the yogurt, lemon juice, garlic, ginger, neutral oil, garam masala, cumin, smoked paprika, coriander, turmeric, cayenne, and kosher salt until fully combined.
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