Raody Tandoori Chicken (Veggie-friendly alternative included!)
2 lbs chicken thighs or drumsticks (if vegetarian, use 1 12 oz package of paneer or extra firm tofu!)
1/4 cup melted coconut oil or ghee
1/4 cup full fat yogurt
2 tbsp lemon juice
1/2 tsp turmeric powder
1/2 tsp red chili powder or cayenne
5 tbsp Pure Indian Foods Seasoning OR mix 1 tsp coriander, 1 tsp ground cumin, 1 tbsp garam masala, 4 cloves garlic grated, 2 tbsp ginger grated
1 tsp honey
2.5 tsp salt (or more to taste)
Cilantro, sliced red onions and lemon wedges for garnish (optional)
Heat tandoori Seasoning, turmeric and cayenne on low heat on a dry pan mixing constantly so it doesn’t burn for 3-4 minutes.
Then, take roasted spices (or homemade spice mix) and place in blender with yogurt along with lemon juice, honey, and salt. Blend until fully combined.
CHICKEN SPECIFIC INSTRUCTIONS:
Coat chicken (thighs or drumsticks) in the marinade and place in a covered dish or ziplock bag in the fridge. Let the chicken marinate for at least 4 hours or 10-12 hours for best results.
Once chicken is done marinating, place on baking sheet and bake in oven at 450 degrees F for 45 minutes. Broil for 5 more minutes on high so chicken browns a bit.
Garnish with chopped cilantro, red onions, and lemon wedges. Serve hot!
PANEER/TOFU SPECIFIC INSTRUCTIONS:
If using paneer or tofu instead of chicken for vegetarians, chop block of paneer or tofu into 1 inch cubes. Make sure tofu is extra-firm and is drained of water. Marinate in sauce for 2-3 hours. Bake in oven for 20 minutes (flipping halfway) at 400 degrees F.
Serve hot with slices of yellow onion and/or tomatoes on the side!