Saffron Tandoori Chicken

Ingredients

• 8 chicken leg and/or thigh pieces
• 2 cups yogurt
• 2 tbsp lemon juice (1 lemon)
• 2 tbsp fresh grated ginger (can sub 1 tbsp powdered ginger)
• 4 cloves of garlic (minced)
• 1 tsp salt
• 1 tsp turmeric (ground)
• 1 tsp saffron
• 1 tsp cumin (ground)
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 2 tbsp melted butter

Instructions

1. Mix 1 cup yogurt with the lemon juice, ginger, garlic, salt, turmeric, saffron, cumin, black pepper and cayenne. When well mixed, stir in the other cup of yogurt.
2. Prepare the chicken by removing any skin and fat. Poke many holes in the chicken with a fork or the tip of a knife.
3. Cover each piece of chicken with the marinade and massage it in.
4. Put the chicken and marinade in an airtight container, or a ziplock bag removing as much air from the bag as possible. Store in the refrigerator for 4 hours to two days until ready to cook.
5. Preheat your oven’s broiler for 10-20 minutes. If you would rather bake it, you can bake it in the oven on a baking sheet at 450 degrees, but the texture might not come out as well.
6. Take the chicken out of the marinade, wipe off excess marinade. Some is okay but the chicken shouldn’t be thick with marinade. Distribute the chicken across the broiler pan. Leave some space around each piece. Baste each piece with melted butter.
7. Broil for about 15 minutes on each side. Baste again after flipping the chicken. Use tongs rather than a fork to flip so you don’t pierce the chicken and release the juices.

Nutrition

• Serving Size: 1
• Calories: 344
• Carbohydrates: 4
• Protein: 23
• Fat: 26
• Saturated Fat: 9
• Polyunsaturated Fat: 5
• Monounsaturated Fat: 10
• Trans Fat: 1
• Cholesterol: 135
• Sodium: 453
• Potassium: 388
• Fiber: 1
• Sugar: 3
• Vitamin A: 375
• Vitamin C: 2
• Calcium: 92
• Iron: 1
• Serving Unit: piece