No more boring old chicken, this dish is full of flavors.


This Indian dish could be served with mashed cauliflower or alone.


  • 1 cup whole-milk Greek yogurt
  • 1 tablespoon peeled, grated ginger
  • 1 tablespoon peeled, minced garlic
  • 2 tablespoons Indian tandoori masala seasoning
  • 1/4 cup canned tomato paste
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons melted butter or ghee
  • 8 skinless, bone-in chicken leg-thigh pieces (make slits in the chicken to allow the marinade to penetrate)
  • Salt, to taste
  • 4 tablespoons butter
  • 1 tablespoon peeled, grated ginger
  • 1 tablespoon peeled, minced garlic
  • 2 medium tomatoes, finely chopped
  • Salt, to taste
  • 1 serrano chile, finely minced
  • 1 teaspoon dried fenugreek leaves (found in Indian markets)
  • 1/2 cup heavy cream (optional)

In a large bowl, mix together the yogurt, ginger, garlic, Indian tandoori seasoning, tomato paste, salt, lemon juice and butter. Add the chicken and mix well. Cover and refrigerate for at least an hour.

Preheat the oven to 400 degrees. Place the chicken in a single layer in a roasting pan. Reserve the remaining marinade. Roast 20 to 30 minutes, or until the chicken is cooked and the juices run clear.

To make the sauce, in a large skillet, heat the butter over medium heat. Add the ginger and garlic. Saute for about 30 seconds.

Add the tomatoes and cook, stirring constantly. Use the back of a spatula to mash the tomatoes as you go. Continue until the tomatoes are completely mashed and soft, about 10 minutes.

Add the reserved marinade.

Add the salt, chili pepper, fenugreek leaves and mix well. Simmer covered for about 10 minutes.

Add the cream, if desired, and simmer for another minute. Serve hot over the cooked chicken.

Adapted from NPR’s Kitchen Window