Indian Tandoori Chicken with Lemon Rice

Ingredients

• 1 1/2 lbs chicken thighs, boneless, skinless
• 1 cup plain Greek yogurt
• 2 tbsp garam masala
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp lemon juice
• 1 1/2 cups basmati rice
• 3 cups chicken broth
• 1 tbsp lemon zest
• 1/4 cup cilantro, chopped

Instructions

1. 1

   In a large bowl, combine the yogurt, garam masala, garlic, ginger, and lemon juice. 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 cooked through.