Tandoori Chicken

Yield: 4-6 Servings

Cooking Time: 30 Minutes

Difficulty: Easy

Directions:

In a re-sealable bag mix yogurt, honey, ginger, and garlic. Place the chicken thighs in the yogurt and shake the bag to coat evenly. Marinate for 2 hours in the refrigerator.
Preheat oven to 425ºF.
Combine all the spices for the spice mix in a spice grinder or mortar and pestle. Grind until they become a powder. Rub the spices on the marinated chicken.
Place chicken on a baking tray that has been sprayed with non-stick cooking spray.
Cook in preheated oven for 20-25 minutes.

Equipment:

Mixing Bowl
Re-sealable Bag
Spoon,
Spice Grinder/Mortar and Pestle
Baking Tray
Tongs

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Ingredients:

1 pound Chicken Thighs
1 cup Plain Yogurt
1 teaspoon Honey
1 teaspoon Ginger, minced
1 teaspoon Garlic, minced
Spice Mix:
2 tablespoons Smokey Paprika
2 tablespoons Mustard Seeds
2 tablespoons Ground Turmeric
1 tablespoon Cumin Seeds
1 teaspoon Coriander Seeds
½ teaspoon Ground Cinnamon
2 Green Cardamom Pods
1 tablespoon Salt
1 teaspoon Pepper
Non-stick Cooking Spray