Tandoori Chicken (Nut-Free Marinade)

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless)
• 1 cup Yogurt (plain, full-fat)
• 2 tbsp Lemon Juice
• 2 tbsp Ginger-Garlic Paste
• 2 tsp Garam Masala
• 1 tsp Turmeric Powder
• 1 tsp Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Salt
• 1 tbsp Oil (vegetable)

Instructions

1. 1In a large bowl, combine the 1 cup of plain, full-fat yogurt, 2 tbsp of lemon juice, 2 tbsp of ginger-garlic paste, 2 tsp of garam masala, 1 tsp of turmeric powder, 1 tsp of chili powder, 1 tsp of cumin powder, 1 tsp of coriander powder, and 1 tsp of salt. Stir these ingredients together until they are thoroughly mixed and form a smooth marinade.
2. 2Add the 1.5 lb of boneless, skinless chicken thighs to the bowl with the marinade, ensuring each piece is completely coated. Cover the bowl tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the chicken to tenderize and absorb the flavors.
3. 3When you are ready to cook, preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with the 1 tbsp of vegetable oil, spreading it evenly across the surface.
4. 4Remove the marinated chicken thighs from the refrigerator and arrange them in a single layer on the prepared baking sheet, making sure no pieces are overlapping. Bake for 20 to 25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) when measured with a meat thermometer and the juices run clear.
5. 5For a slightly charred exterior, you may broil the chicken for an additional 2 to 3 minutes after baking, watching it closely to prevent burning. Serve the Tandoori Chicken hot with compliant accompaniments such as rice and vegetables.

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