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Tandoori Chicken with Coconut Basmati Rice and Curry Roasted Carrots

This Indian inspired dish hits all the right notes --- Marinate the chicken in the morning to save time, flavors to please the whole family, leftovers make the perfect school lunch!

Tandoori Chicken

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Serves: 4 Total Time: 4 hour 15 minutes (includes 3 hours for marination)

Ingredients

  • 1 tablespoon paprika
  • 1 tablespoon garam masala (you can substitute curry powder)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground tumeric
  • 1/4 -1/2 teaspoon cayenne pepper, depending on how spicy you like it
  • 3 tablespoons peeled and roughly chopped fresh ginger
  • 7 garlic cloves, peeled and roughly chopped
  • 1/4 cup 2% Greek yogurt
  • Zest and juice from one lime
  • 1/4 cup olive oil
  • 2 1/2 teaspoons salt
  • 12 chicken drumsticks (about 4 pounds)
  • Cilantro, chopped, for garnish
  • Lime wedges, for garnish

Instructions

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