Tandoori Chicken

I love Indian food and I REALLY love tandoori chicken. But, not having a 900-degree tandoor oven presented a problem. Or so I thought. Fortunately, The Spice House has this amazing tandoori seasoning that makes it SO easy to make tandoori chicken at home! Moist, tasty, and low-calorie, tandoori chicken is now a new staple in my cooking repertoire.


Tandoori Chicken
by Judy

2 pounds bone-in chicken thighs, skinned (about 12)
One cup plain, unsweetened full-fat yogurt
2 teaspoons kosher salt
2 Tablespoons The Spice House Tandoori Seasoning
One drop red food coloring (Note: I did not use this, but it is traditional)
Juice of one medium-sized lemon
One large onion, sliced

Mix all except onions together in large non-metallic bowl, being sure to coat all chicken pieces in yogurt and seasonings. Cover and refrigerate for 4 hours.

Meanwhile, preheat oven to 400°F. Line a half-sheet shallow baking pan with foil and place a wire rack on top of that (I used the rack normally used for cooling cookies.)  Take chicken out of refrigerator and place on rack, spacing evenly. Bake 30 to 40 minutes, turning once and placing onions on top at that time. This is delicious served with raita and basmati rice!