Tandoori Chicken
Colin Crowley, Terlato Wine Group Executive Chef
6 Servings


3 garlic cloves, crushed
10 ozs plain yogurt
2 tsps garam masala
1 tsp paprika
1 tsp dry mustard powder
1 tsp turmeric
1 tsp ginger paste
Juice of one lemon
4 4-oz chicken thighs, skinned
2 cups cooked basmati rice


Mix garlic, yogurt and spices and lemon together in a bowl. Cut slashes into chicken and cover with yogurt mix. Cover tightly and refrigerate overnight. Place on a wire roasting rack and bake at 400° F for 40 minutes until brown. Serve with rice.