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Tandoori Yogurt Chicken

Lodge Cast iron | November 11, 2019

Ready for a new favorite marinade? This Tandoori Yogurt recipe envelopes your chicken with spice and flavor while keeping the meat juicy.

Level
Intermediate
Prep Time
1 hour
Cook Time
55 minutes
Serves
4-6
Tandoori yogurt chicken in a Chef Collection Double Dutch Oven.

Ingredients

Main Ingredients
  • 4 chicken thighs
  • 4 chicken legs
Marinade
  • 6 ounces Greek yogurt
  • 6 teaspoons lemon juice
  • 5 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons cracked pepper
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 6 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 4 tablespoons olive oil, plus 2 tablespoons

Directions

  1. Combine marinade ingredients with a whisk. Coat each piece of chicken well with marinade. Cover and refrigerate overnight.
  2. Preheat oven to 425 degrees F. Preheat Dutch oven base over medium-high heat, 3-5 minutes. Add 2 tablespoons of olive oil into the Dutch oven and place chicken pieces in, skin-side down. Sear for 3-5 minutes.
  3. Flip chicken and bake in the oven for 30 minutes. Brush with melted butter halfway through.
  4. Continue cooking for 15 minutes or until chicken reaches 165 degrees F. Garnish with sliced lemon and parsley.

Tandoori yogurt chicken in a Lodge Chef Collection double dutch oven.

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Contributed By: Lodge Cast Iron

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