E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Tandoori Yogurt Chicken Lodge Cast Iron | November 11, 2019 Ready for a new favorite marinade? This Tandoori Yogurt recipe envelopes your chicken with spice and flavor while keeping the meat juicy. Level Intermediate Prep Time 1 hour Cook Time 55 minutes Serves 4-6 Cook it With Our Chef Collection 6 Quart Double Dutch Oven Ingredients Main Ingredients 4 chicken thighs 4 chicken legs Marinade 6 ounces Greek yogurt 6 teaspoons lemon juice 5 teaspoons chili powder 2 teaspoons paprika 2 teaspoons garam masala 1 1/2 teaspoons salt 1 1/2 teaspoons cracked pepper 1 teaspoon coriander 1/2 teaspoon cumin 6 cloves garlic, minced 1 tablespoon ginger, minced 4 tablespoons olive oil, plus 2 tablespoons Directions Combine marinade ingredients with a whisk. Coat each piece of chicken well with marinade. Cover and refrigerate overnight. Preheat oven to 425 degrees F. Preheat Dutch oven base over medium-high heat, 3-5 minutes. Add 2 tablespoons of olive oil into the Dutch oven and place chicken pieces in, skin-side down. Sear for 3-5 minutes. Flip chicken and bake in the oven for 30 minutes. Brush with melted butter halfway through. Continue cooking for 15 minutes or until chicken reaches 165 degrees F. Garnish with sliced lemon and parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Tandoori Yogurt Chicken Lodge Cast Iron | November 11, 2019 Ready for a new favorite marinade? This Tandoori Yogurt recipe envelopes your chicken with spice and flavor while keeping the meat juicy. Level Intermediate Prep Time 1 hour Cook Time 55 minutes Serves 4-6 Cook it With Our Chef Collection 6 Quart Double Dutch Oven Ingredients Main Ingredients 4 chicken thighs 4 chicken legs Marinade 6 ounces Greek yogurt 6 teaspoons lemon juice 5 teaspoons chili powder 2 teaspoons paprika 2 teaspoons garam masala 1 1/2 teaspoons salt 1 1/2 teaspoons cracked pepper 1 teaspoon coriander 1/2 teaspoon cumin 6 cloves garlic, minced 1 tablespoon ginger, minced 4 tablespoons olive oil, plus 2 tablespoons Directions Combine marinade ingredients with a whisk. Coat each piece of chicken well with marinade. Cover and refrigerate overnight. Preheat oven to 425 degrees F. Preheat Dutch oven base over medium-high heat, 3-5 minutes. Add 2 tablespoons of olive oil into the Dutch oven and place chicken pieces in, skin-side down. Sear for 3-5 minutes. Flip chicken and bake in the oven for 30 minutes. Brush with melted butter halfway through. Continue cooking for 15 minutes or until chicken reaches 165 degrees F. Garnish with sliced lemon and parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
