Indian Tandoori Chicken with Mint Yogurt

Ingredients

• 4 pieces chicken thighs, bone-in, skinless
• 1 cup plain yogurt
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons tandoori masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoons vegetable oil

• 1 cup plain yogurt
• 1 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon salt
• 1 teaspoon cumin powder

Method

1. 01
   In a large bowl, combine yogurt, lemon juice, tandoori masala, cumin powder, coriander powder, turmeric, chili powder, and salt to create the marinade.
2. 02
   Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 03
   Preheat your oven to 400°F (200°C) or prepare a grill to medium-high heat.
4. 04
   Remove the chicken from the marinade and brush with vegetable oil.
5. 05
   Place the chicken on a baking sheet or grill. Cook in the oven for 25-30 minutes or grill for 15-20 minutes, turning halfway through, until the chicken is cooked through and has a nice char.
6. 06
   While the chicken is cooking, prepare the mint yogurt sauce by combining yogurt, chopped mint leaves, lemon juice, salt, and cumin in a bowl. Mix well.
7. 07
   Once the chicken is cooked, let it rest for 5 minutes before serving.
8. 08
   Serve the tandoori chicken with the mint yogurt sauce on the side.