Garnish of cucumber, green onion, cilantro and mint leaves
Ingredients for Raita Dip
1Tbsp.finely minced fresh mint leaves
Salt to taste
Pinchof cumin powder
Pinchof red pepper flakes
Directions for Tandoori Chicken
In a large, shallow bowl or dish, add the plain yogurt, olive oil, fresh lemon juice, fresh grated ginger, minced garlic, salt, turmeric powder, chili powder, coriander powder and cumin powder, stir to combine. Add the boneless, skinless chicken thighs to the marinade, turning to coat. Cover and marinate in the refrigerator overnight.
Preheat oven to 350 degrees F (180 degrees C).
Line a rimmed baking sheet with foil, then place a well oiled baking rack in the middle of the baking sheet. Place the chicken thighs on the baking rack and bake for about 30 to 35 minutes, turning halfway and basting with the reserved marinade.
Remove the chicken thighs from the oven, turn and baste again, then broil for 3 to 4 minutes or until lightly charred. Serve immediately with the Raita Dip.
Directions for Raita Dip
In a small bowl, add the yogurt, grated cucumber, finely minced fresh mint leaves and salt to taste, stir to combine. Serve the dip sprinkled with cumin powder and red pepper flakes.
Did you enjoy this recipe? Find more low-sugar, gluten-free recipes at www.thecandidadiet.com :)