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Barbara Kafka's Tandoori Chicken

kept byIlanaKS
recipe bySerious Eats

serves 4
15 minutes
30 minutes

I'd watch the cayenne levels and tailor to your own taste.

Suggested Tweaks: There's no doubt that this recipe has a pretty long ingredient list of spices. A good curry powder--such as garam masala--would make a fine stand-in.

In preparing the recipe, I used boneless, skinless chicken thighs instead of breasts; because they're thinner, it allows you to cut the marinating time way down and speeds up the cooking process. For a quick weeknight dinner, it's a good tweak.


1 1/2 tablespoons sunflower oil, divided
1 medium yellow onion, cut into 1/4-inch dice (1 1/2 cups)
3 cloves garlic, thinly sliced
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1/3 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground mace
1/8 teaspoon dry mustard
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground black pepper
1 teaspoon kosher salt
1 1/2 teaspoons lime juice
1 1/2 tablespoons coconut milk
2 pounds boneless, skinless chicken breasts or thighs



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