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 tbsp cooking oil (ghee or coconut oil work well)
1 tsp coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp red chili powder (or paprika/cayenne)
1 tbsp garam masala
1 tsp honey
2 tbsp lemon juice
1 cup full fat yogurt (I use Straus whole milk european style yogurt. If dairy free, use 1 cup of full fat coconut milk)
4 cloves garlic grated
2 tbsp ginger grated
1 tsp salt (or more to taste)
Place spices in a pan with a little oil on medium heat. Stir the coriander, cumin, turmeric, red chili powder, and garam masala into the oil. Stir often so it doesn’t burn for 2-3 minutes. Turn heat off and let the spices cool.
Whisk these spices in yogurt along with lemon juice, garlic, ginger, and honey. Add salt and continue to whisk.
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 400 degrees F for 45 minutes. Broil for 5 more minutes on high so chicken browns a bit.
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!