Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons warm milk steeped with 1 teaspoon saffron threads, 1 tablespoon honey, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon black pepper, and 0.5 teaspoon salt.

2. 2

   Add 4 boneless, skinless chicken thighs to the mixture, ensuring they are fully coated, and refrigerate for at least 4 hours, or preferably overnight.

3. 3

   Preheat your tandoor to a high temperature, around 450-500 degrees Fahrenheit (230-260 degrees Celsius).

4. 4

   Carefully thread the marinated chicken thighs onto tandoor skewers, allowing any excess marinade to drip off.

5. 5

   Place the skewers into the preheated tandoor and cook for 15-20 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius), turning occasionally to ensure even cooking.

6. 6

   Remove the chicken from the tandoor and let it rest for 5 minutes before serving to allow the juices to redistribute.