Tandoori Chicken

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Tandoori Chicken Recipe
EatingWell: January/February 1999

Very onion-y, but very yummy! I thought this was going to be similar to crack chicken, but it wasn’t. I used Greek yogurt, which was thicker than regular yogurt. I substituted coriander for cilantro, as I cannot STAND cilantro.

I let the chicken marinate for 30 minutes before roasting it in the oven. I made sure to coat the chicken really well with the marinade so it would get a nice crisp crust on the outside. It was excellent, easy, and cheap. I served it with roasted eggplant. YUM!

Measuring cups and spoons
Cutting board
Roasting pan (I used one with a rack)

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