TANDOORI CHICKEN

Yesterday was SuperBowl Sunday and we had friends over for dinner and to watch the game.  This recipe fits as a tasty, casual main dish for entertaining.  It is inexpensive, easy to prepare, and make ahead.  Also, unlike similar dishes, the chicken doesn't dry out. 

TANDOORI CHICKEN.  Serves 8 to 10.
*  3 pounds of boneless, skinless chicken thighs (sold at Costco; organic)
*  1/4 cup freshly squeezed lemon juice
*  1 cup plain yogurt (can be low-fat but I made with 1/2 low fat and 1/2 regular)
*  1 tablespoon grated ginger root
*  1-1/2 teaspoons paprika
*  3 garlic cloves, minced
*  1-1/4 teaspoons coriander
*  1-1/4 teaspoons cumin (I don't like cumin so I substituted 1/2 teaspoon dried thyme and 1/2 teaspoon dried oregano.)
*  1-1/4 teaspoons curry powder
*  1/4 teaspoon cayenne pepper
     Pat the chicken dry.  Rub with the lemon juice.
     Combine the yogurt, ginger root, paprika, garlic, coriander, cumin (thyme, oregano), curry powder and cayenne pepper in a bowl and mix well.  Spoon into a shallow dish.  Place the chicken in the yogurt mixture, turning to coat.  Chill, covered, for 2 hours or longer, turning occasionally.
     Remove the chicken from the marinade.  Arrange skin side up in a buttered baking pan.  Bake at 400º for 15 minutes.  Turn the chicken and bake for 15 minutes longer.  Reduce the oven temperature to 350º.  Turn the chicken and bake for 15 minutes longer. 
     Place the chicken on a serving platter.   I served this with Israeli Couscous.
Source:  Always Superb - Recipes for Every Occasion by the Junior Leagues of Minneapolis and St. Paul.