Indian Tandoori Chicken Thighs with Poppy Seed Yogurt

Ingredients

• 1.5 lb Chicken thighs, bone-in or boneless
• 1 cup Plain Greek yogurt (unsweetened)
• 1 tbsp Poppy seeds
• 2 tbsp Lemon juice
• 1 tbsp Ginger, grated
• 3 cloves Garlic, minced
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Smoked paprika
• 0.5 tsp Turmeric
• 1 tsp Garam masala
• 1 tsp Kashmiri chili powder (or mild chili powder)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Olive oil
• 1 large Cucumber, diced
• 0.25 cup Red onion, finely chopped
• 2 tbsp Fresh cilantro, chopped
• 1 tbsp Apple cider vinegar

Instructions

1. 1

   Prep (30 minutes total): Pat chicken thighs dry. In a bowl, mix yogurt, poppy seeds, lemon juice, ginger, garlic, cumin, coriander, smoked paprika, turmeric, garam masala, chili powder, salt, and black pepper until smooth.

2. 2

   Coat and marinate: Add chicken to the yogurt mixture and toss until fully coated. Let sit at room temperature while you preheat and prep the grill/oven (about 15 minutes).

3. 3

   Preheat and char (start cook within the 25 minutes): Preheat a grill or grill pan to high heat (or preheat oven to 450°F / 232°C with a broiler option). Lightly oil the grates/pan.

4. 4

   Cook: Grill or sear chicken thighs 10 minutes total, then flip and cook another 10 minutes, until well charred and cooked through (internal temperature 165°F / 74°C). If using an oven, bake 18–20 minutes then broil 2–3 minutes for char.

5. 5

   Finish and serve: Rest chicken 5 minutes. Meanwhile, toss cucumber, red onion, cilantro, and apple cider vinegar in a bowl. Serve chicken with the cucumber salad.