Tandoori Chicken with Cilantro-Shallot Relish
Ingredients
- 1 Tbsp Sweet Paprika
- 1 Tbsp Garam Masala
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- 1/2 Tsp Turmeric
- 1 Tbsp Ginger Finely Grated
- 4 Cloves Garlic Minced
- 1/4 Cup Greek Yogurt
- 1 Tbsp Lemon Juice
- 1/2 Cup Canola Oil
- 4 Lbs Chicken
- 3/4 Cup Cilantro
- 1 Each Shallot
- 3 Tbsp White Vinegar
Instructions
- Preheat the oven to 450°
- In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes
- Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice and 2 tablespoons of the oil and season with salt and pepper.
- In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper.
- Add the spiced yogurt and rub it onto the chicken
- Place Chicken on a sheet tray and roast for 20-30 mins till the chicken reaches a temperature of 165°.
- Broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.
- In a small bowl, stir the cilantro, shallot, vinegar and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.
Nutrition
Calories: 729kcalCarbohydrates: 18gProtein: 81gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 232mgSodium: 4685mgPotassium: 1783mgFiber: 2gSugar: 4gVitamin A: 1125IUVitamin C: 4mgCalcium: 100mgIron: 4mg
Tried this recipe?Let us know how it was!
