Ingredients
Chicken
- 1/4 cup garlic chopped
- 1/4 cup ginger
- 2 tsp canola oil
- 1/2 cup greek yogurt whole milk
- 1/4 cup lemon juice
- 2 tsp kosher salt
- 1 tsp garam masa
- 1 tsp coriander ground
- 1 tsp cumin ground
- 1 tsp turmeric ground
- 1 tsp cardamom ground
- 1/4 tsp fenugreek (optional)
- 2 lbs chicken thighs boneless, skinless
- 1 cup mesclun greens for garnish
Orange Dressing
- 4 cups orange juice
- 2 tbsp thyme fresh or 2 tsp dried
- 1/2 cup olive oil extra-virgin
- pinch salt
Mint Chutney
Mango Garnish
- 1/2 ripe mango peeled & chopped
- 1/2 tomato finely chopped
- 1/2 english cucumber chopped
- 1 tbsp lemon juice
- kosher salt
Servings:
Instructions
Chicken
- Marinate the chicken: Combine the chopped garlic and ginger in a food processor and pulse until almost smooth. In a small skillet, heat the canola oil over medium heat. Cook the garlic and ginger paste, stirring constantly, until fragrant and softened, 3 to 5 minutes. Transfer to a large bowl, along with the yogurt, lemon juice, salt, garam masala, coriander, cumin, turmeric, cardamom and fenugreek leaf, if using. Add the chicken and, using your hands, massage the marinade into the meat, completely covering all of the pieces. Refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to broil with the rack about 5 to 6 inches from the heat source. Transfer the chicken to a foil-lined baking sheet. Discard the leftover marinade. Broil until the chicken is cooked through with a few charred spots, 8 to 10 minutes.
Orange Dressing
- In a medium saucepan, reduce the orange juice over medium heat to ½ cup, 50 to 55 minutes, adding the thyme after 40 minutes of cooking. Strain the reduced orange juice into a small bowl and whisk in the olive oil and salt. Makes 1 cup and can be made up to 1 day in advance. Cover and store in the fridge, making sure to bring to room temperature 30 minutes before serving.
Mango Garnish
- In a large bowl, stir together the mango, tomato, cucumber and lemon juice. Season to taste with salt, stirring every so often until served.
Serve
- Place the mixed greens on a large platter and top with the chicken. Drizzle ½ cup of the orange-olive oil dressing on top, serving more on the side. Spoon the mango mixture over top and serve with the mint chutney.
Recipe Notes
Related Recipe: Mint Chutney
Featured Spices:
Coriander, ground
Cumin, ground
Turmeric, ground
Cardamom, ground
Fenugreek, ground
Thyme, whole
Chef Cherie's Indian Spice Gift Set #1
Chef Cherie's Indian Spice Gift Set #2
Recipe & image source: Tasting Table - Tandoori Chicken
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Shichimi Togarashi
