Go Back
Tandoori Chicken
5 from 4 votes
Print

Tandoori Chicken

Author Whole Sisters

Ingredients

  • 9 chicken thighs
  • 1/2 tbsp curry powder
  • 1/2 tbsp red pepper flakes
  • 1/2 tbsp salt
  • 3/4 tsp ground ginger
  • 3/4 tsp smoked paprika
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground turmeric
  • 1 tbsp minced garlic
  • 2 tbsp lemon juice
  • 1 1/2 cups coconut milk
  • 1/2 cup cilantro chopped

Instructions

  1. Whisk together above ingredients and place them in a gallon ziplock bag, add 9 chicken thighs. Close ziplock and massage marinade into chicken. Place the mixture in the fridge to marinate for 6 hours.
  2. Preheat oven to 350. 
  3. Pat dry your marinated chicken.
  4. On the stovetop, heat a cast iron skillet (or oven safe skillet) on med-high heat with a few tbsp of olive oil. Brown the chicken, skin side down for approximately 5 minutes or until the chicken is a nice golden brown.
  5. Turn the chicken over, skin side up. Pour remaining marinade over chicken. 
  6. Bake chicken until it reaches an internal temperature of 160 degrees, which is approximately 20 minutes.