|1||pound PERDUE® HARVESTLAND® Boneless Skinless Chicken Thighs|
|1||cup plain yogurt|
|2||tsp ground cumin|
|2||tsp ground coriander|
|2||cloves garlic, grated|
|2||tbsp vegetable oil|
|1/2||tsp black pepper|
|yogurt raita (plain yogurt with chopped cucumber)|
|lemon slices, garnish|
|chopped fresh cilantro, garnish|
In a glass dish or resealable plastic bag, combine the yogurt, turmeric, cumin, coriander, paprika, garlic, ginger, lemon juice, vegetable oil, salt and pepper.
Make shallow cuts in the chicken thighs with a sharp knife. Add the chicken thighs to the marinade. Rub the marinade into the chicken. Marinate the chicken thighs in the refrigerator for 1 to 6 hours.
Preheat oven to 450°F. Line a baking sheet with foil and spray with cooking spray. Arrange the chicken thighs on the sheet. Roast for 30 to 40 minutes or until the chicken feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Serve Tandoori Chicken with basmati rice, yogurt raita and mango chutney on the side. Garnish with lemon slices and chopped cilantro.