Indian Tandoori Chicken with Basmati Rice Pilaf

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 cup yogurt, plain, Greek
• 4 cloves garlic, minced
• 2 tbsp ginger, grated
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 2 cups basmati rice
• 3 cups vegetable broth
• 4 cardamom pods, crushed
• 1 cinnamon stick
• 1 medium onion, diced
• 1 cup peas, frozen
• 1/4 cup cilantro, chopped
• 4 lime wedges, for serving

Instructions

1. 1

   In a large bowl, combine the yogurt, garlic, ginger, garam masala, cumin, paprika, and salt. Add the chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, up to 8 hours.

2. 2

   Preheat the oven to 400°F. Arrange the marinated chicken on a baking sheet and roast for 25-30 minutes, until the chicken is cooked through and the juices run clear.