Adding spices to your meal is a great way to add tons of flavor to a dish without adding calories. Because you need so little of the spice to enhance a dish, it’s a pretty cost-effective way to add flavor as well. (I try to buy my spices outside of supermarkets where they are really marked up. Spice Terminal in Reading Terminal was my favorite spot — I hope it’s coming back soon! update: The Head Nut is now open!) This dish in the latest Cooking Light for Tandoori Chicken Thighs incorporates traditional Indian spices which I absolutely love. I also made a quick saffron rice to go with the chicken.
Ingredients (this recipe makes 2 servings):
For the chicken:
- 1 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup finely chopped onion
- 1 1/2 tablespoons grated peeled fresh ginger
- 1 tablespoon ground cumin
- 1 teaspoon cayenne
- 1/2 teaspoon ground turmeric
- 5 garlic cloves, minced
- 4 skinless, boneless chicken thighs
- 1/2 teaspoon kosher salt
- 1 tablespoon canola oil
For the rice:
- 1 cup uncooked basmati or similar rice
- 1 1/2 cup boiling water
- 1/2 tsp saffron, crushed
- 1 tablespoon ghee, or butter
- 6 cardamom pods
- 1 cinnamon stick
- 4 whole cloves
- 1/4 teaspoon tumeric
- Salt, to taste
