Adapting Aarti Sequeira’s recipe, I take boneless, skinless chicken thighs and turn them into flavorful awesomeness. Tastes great with roasted cauliflower.
Yield 4 servings
FOR THE SPICES:
2 pods of green cardamom
1 pod of black cardamom
2 guajillo chiles
1/2 teaspoon of fenugreek seeds
1 teaspoon of salt
1/2 teaspoon of cinnamon
1 teaspoon of garlic powder
1 teaspoon of ground ginger
1/2 teaspoon of turmeric
Pinch of paprika
FOR THE MARINADE:
The created spice mixture OR 3 heaping tablespoons of Tandoori spice
1 1/2 cups of yogurt (preferably full-fat or low-fat)
The juice of 1 lemon
1/4 cup of extra-virgin olive oil (can be substituted with liquefied coconut oil)
2-3 pounds of boneless, skinless chicken thighs
Coconut oil, for greasing
FOR THE SAUCE:
2 heaping tablespoons of tomato paste
1 tablespoon of honey (can be substituted with raw coconut nectar or maple syrup)
1/2 cup of water
Toast the seeds of the green cardamom and the seeds of the black cardamom, cloves, and guajillo chilies in a small skillet over medium heat. Once you start to smell the spices (about 3-4 minutes later), pour everything into a spice or coffee grinder and blend to a fine powder.
Add the spice mixture to a medium-sized bowl with the yogurt, lemon juice, extra-virgin olive oil, fenugreek seeds, salt, cinnamon, garlic powder, ground ginger, turmeric, and paprika paprika. Stir well to combine.
Lay out theboneless, skinless chicken thighs in a dish and, with a fork, stab each piece like it’s Caesar. (Et tu, Brute?) Pour the marinade all over the chicken and make sure each piece is sufficiently smothered. Cover and refrigerate for at least 4 hours, and preferably 8-24.
Turn on your broiler to low and line a baking sheet with tinfoil. Place a wire rack atop it and lightly grease with some coconut oil.
Take the chicken out of the marinade and spread it out on the wire rack. Don’t toss the marinade!
Broil the chicken on an oven rack about 4-6 inches away from the heat source. Cook on one side until beginning to char, about 15 minutes, then flip over and cook on the other side for an additional 10-15 minutes, depending on how hungry you are and how crispy you like it.
While the chicken turns into magical tasty goodness, make the sauce. Pour the remaining marinade into a small saucepan with the tomato paste, honey, and water. Bring to a boil over medium heat, then reduce heat to low to thicken.
Serve the chicken with the sauce and some roasted cauliflower.