Ingredients

  • 1-1/2 cups plain Greek yogurt
  • 3 chipotle peppers in adobo sauce, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon minced garlic
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3/4 teaspoon fennel seed
  • 3/4 teaspoon ground fenugreek
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 6 bone-in chicken thighs (about 2 pounds)

  • HONEY-LIME SAUCE:
  • 2 tablespoons water
  • 2 teaspoons honey
  • 3 tablespoons lime juice
  • 1 tablespoon chopped fresh cilantro

Directions

  • Whisk together the first 13 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate, covered, at least 3 hours or overnight. Cover and refrigerate remaining marinade.
  • Preheat oven to 375°. Drain chicken, discarding marinade. Bake chicken in a greased 15x10x1-in. baking pan until a thermometer reads 170°, 20-25 minutes.
  • Meanwhile, to make sauce, simmer reserved marinade, water and honey in a small saucepan over medium-low heat. Remove from heat; stir in lime juice and cilantro. Serve chicken topped with sauce.
Tandoori Chicken