Ali's Chicken Tandoori

I went to visit my friend Ali in San Francisco a couple of weeks ago.  You may know her from our shared blog, 2days2hours.  I've been friends with Ali since kindergarten, and our friendship continues.  While I was there, Ali worked half-days, so I had some time to myself.  During one of those times, I helped to get dinner together.  Ali had been planning to make her Chicken Tandoori, but ran out of time.  I had time, so I cooked.

Ali's recipe card:

But, here it is printed out:

2-3 lbs skinless chicken thighs
1 1/2 Tbsp ground cumin
1 1/2 tsp curry powder
1 1/2 tsp kosher salt
1 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp cayenne pepper
2 Tbsp vegetable oil (we used canola)
3 Tbsp red wine vinegar
1/2 cup plain yogurt
3 Tbsp fresh cilantro, chopped

 Clean your chicken and cut off any excess fat or skin.  Some people love the skin, but I want the spices getting into the meat of the chicken.  Mix all of the yogurt, vinegar, oil and spices together.  In either a plastic bag or a large bowl, cover the chicken entirely with the yogurt mixture.

Let the chicken marinate for anywhere from 10 minutes to 10 hours.  I put ours covered in the refrigerator for about 4 hours.  Then, take it out, and place in a oiled glass pan.  Add the extra marinade to the top of the chicken.  Place into a 350 degree oven for about 40 minutes.  Check them at 30 minutes, and continue scoop the sauce over the chicken as they cook.  They should be browned and have an internal temperature of 165 degrees.

Serve with more fresh cilantro and a side of fresh plain yogurt.

The heat of the dish works well with the cool of the yogurt.  I'm sorry I didn't get a shot of the finished product, but here's one from Canadian Family's website.  You can see their version of the recipe here.