Description
Experience a delightful fusion of flavors with this Smoky Pomegranate Glazed Tandoori Chicken! This recipe elevates classic tandoori with sweet-tart pomegranate and a smoky depth, resulting in a tender and flavorful dish.
Ingredients
Scale
- 1.2 kg (2.6 lb) Chicken Thighs, Bone-in, Skin-on
- 200 g (1 cup) Plain Full-Fat Yogurt
- 2 Tbsp (30 ml) Fresh Lemon Juice
- 1 Tbsp (15 ml) Ginger-Garlic Paste
- 2 tsp (10 g) Kashmiri Red Chili Powder
- 1 tsp (5 g) Ground Cumin
- 1 tsp (5 g) Ground Coriander
- ½ tsp (2.5 g) Turmeric Powder
- 1 tsp (5 g) Smoked Paprika
- 1 tsp (5 g) Salt
- 2 Tbsp (30 ml) Pomegranate Molasses, divided
- 1 Tbsp (15 ml) Honey
- 1 Tbsp (15 ml) Vegetable Oil
- 1 Tbsp (15 ml) Fresh Cilantro, chopped (garnish)
- 1 Tbsp (15 ml) Pomegranate Arils (garnish)
Instructions
- Prepare Marinade: Whisk yogurt, lemon juice, ginger-garlic paste, spices, and 1 tbsp pomegranate molasses.
- Marinate Chicken: Pat chicken dry, score, coat with marinade, and refrigerate for at least 4 hours.
- Preheat Oven: Preheat oven to 200°C (400°F) and line a baking sheet with a wire rack.
- Bake Chicken: Arrange chicken skin-side up and bake for 25 minutes.
- Make Glaze: Combine remaining pomegranate molasses, honey, and oil; warm until glossy.
- Glaze & Broil: Brush chicken with glaze and broil for 5-7 minutes, watching carefully.
- Rest & Garnish: Rest chicken for 5 minutes, then garnish with cilantro and pomegranate arils.
Notes
For extra smokiness, add a pinch of chipotle powder or briefly smoke the chicken before marinating. Patting the chicken dry before marinating helps the marinade adhere.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Poultry
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 thigh
- Calories: 450 kcal
- Sugar: 25 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: chicken,tandoori,pomegranate,glaze,indian,smoky,yogurt,marinade,oven-baked