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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Got this from 30 min. meals, only wanted the chicken part and not the side so I saved here. Ingredients:
1 cup greek yogurt |
2 inches grated gingerroot |
3 garlic cloves, grated, divided |
1 tablespoon chili powder |
2 teaspoons coriander |
1 teaspoon smoked paprika |
1/2 teaspoon ground turmeric |
1 teaspoon ground cardamom |
1 teaspoon ground cumin |
3 tablespoons extra virgin olive oil, plus |
extra virgin olive oil, for drizzling, divided |
4 boneless skinless chicken thighs |
3 boneless skinless chicken breasts, cut across in 1/2 |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it.
2. Place yogurt in shallow dish and combine with ginger, 3 cloves grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.
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