Tandoori Chicken Thighs

Name: Tandoori Chicken Thighs
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.5 cup nonfat yogurt; 1 tbsp paprika; 1 tbsp ginger; 1 garlic clove; 1 tsp curry powder; 0.25 tsp cinnamon; 0.25 tsp saffron thread; 16 oz chicken thighs (4 ct.); 0.5 tsp salt; 0.25 tsp pepper

Chicken and yogurt come together in this South Asian dish, fragrant with paprika and ginger and roasted in the oven. Finish with salt and pepper.

33 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 23 min · 33 min total
Difficulty: medium

1
Combine the yogurt, paprika, ginger, garlic, curry powder, cinnamon, and saffron in a zip-top plastic bag. Zip closed and squish with your hands to mix the ingredients inside the bag. Open and add chicken.
2
Refrigerate. turning the back occasionally, at least 8 hours or overnight. Preheat oven to 450 degrees. Place a rack inside a roasting pan. Spray the rack with non-stick spray. Remove the chicken from the marinade and discard marinade. Transfer chicken to the pan rack and sprinkle with salt and pepper.
480 min
3
Roast chicken until cooked through, 22 - 25 minutes. According to WW book: 1 thigh has 169 calories, 9 g fat, 2 g sat fat, 0 g trans fat, 75 mg cholesterol, 364 mg sodium, 1 g carbs, 0 g fiber, 12 g protein, 21 mg of calcium. Each thigh is 4 pts.
25 min