Tandoori Chicken


5 cloves
2 dried arbol chiles
2 green cardamom pods, husks removed
1 black cardamom pod, husk removed
1 tsp coriander seeds
1/2 tsp fennel seds
1/2 tsp fenugreek seeds
1 cup plain yogurt
1/4 cup vegetable oil
2 tbsp lime juice
1 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp paprika
1/4 tsp ground tumeric
Pinch cayenne pepper
8 garlic cloves, minced
2 inch piece of ginger, peeled and minced
1 1/2 lb boneless, skinless chicken thighs
1 tsp honey
Salt and pepper, to taste
Sliced lime, for garnish


Heat up a dry skillet, then toast the cloves, chiles, cardamom, coriander seeds, fennel seeds, and fenugreek seeds. Heat up until fragrant, about 3 mnutes. Grind into a fine powder.

In a large bowl, whisk together the ground spices, yogurt, oil, lime juice, salt, ground cinnamon, paprika, tumeric, cayenne, garlic, and ginger. Adjust spice and salt levels before the next step as needed.

Reserve 1/3 cup of marinade mix and set aside for the sauce, then add the rest with the chicken thighs and toss to coat well. Set aside to marinade at least 1 hour.

After marinading, line a baking sheet with foil and preheat the broiler. Add the chicken to the lined baking sheet and broil for about 5 minutes or until starting to blacken. Turn oven to 350F and cook the rest of the time required to cook through. Check with meat thermometer to make sure its about 160F.

Combine the leftover marinade with 1/2 cup of water and the honey in a small saucepan. Bring to a boil on medium low heat, whisking constantly. Adjust seasonings and remove from heat. Serve with the chicken and slices of lime.

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