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Tandoorish Chicken
Food Mood: Quick and Easy
Cuisine: Indian

Description
You can easily double or triple this recipe. Marinate the chicken in large heavy-duty resealable bags. Have it in the refrigerator ready to go and bake it just as people begin to arrive so they?ll have time for chatting and drinks first.

Servings: 4-6

Ingredients
2 pounds bone-in chicken thighs
1 cup plain low-fat or whole yogurt
1/2 cup coarsely chopped onion
2 Tbp freshly squeezed lime juice
1 Tbp garam masala
1 Tbp ground cumin
1 tsp kosher salt
1 tsp minced garlic
1 tsp crushed ginger from a jar
1/2 canned chipotle in adobo sauce or several dashes hot sauce

Method
1. Pull off the skin from the chicken and put the chicken in a casserole large enough to hold it in a single layer.
2. In a blender or food processor, combine the yogurt, onion, lime juice, garam masala, cumin, salt, garlic, ginger, and chipotle. Blend until smooth. Pour the marinade evenly over the chicken, turning each piece to coat it. Cover and refrigerate the chicken for at least 6 hours and up to 24 hours.
3. Preheat the oven to 400?F. Uncover the chicken and turn each piece once again to coat it. Transfer the casserole to the oven and bake the chicken until it is opaque at the bone, about 40 minutes. Serve each piece of chicken over rice or couscous with some of the cooked sauce.

Notes
Eye Appeal: Arrange the chicken on a platter and scatter it with chopped fresh cilantro or parsley for color.

Notes:

Garam masala is an Indian spice mixture that you should be able to find in most large groceries. If not, or you forgot to buy it, just substitute 1 teaspoon ground coriander, 1 teaspoon (additional) ground cumin, 1/2 teaspoon cinnamon, and a dash of ground cloves.

To make this with boneless, skinless chicken, cook it for only 30 minutes.

Recipe source: Hands-Off Cooking