Remove skin from thighs and score pieces in a 1 criss-cross pattern. Place chicken and lemon juice in a resealable bag and marinate in refrigerator for 20 mins. In a small bowl, mix remaining ingredients with Tandoori seasoning. Add to chicken and seal bag tightly, turning to coat. Marinate for 1 hour. Preheat oven to 400F. Remove chicken from refrigerator & bring to room temperature, approx, 30 minutes. Place chicken coated with sauce on rack over baking sheet. Bake for 40-50 minutes until thermometer reads 180˚



For more heat, add red pepper flakes. Serve over Basmati rice.

SERVES 4-6

Nutrition Facts: Serv. Size: 1/4 tsp (0.7g), Servings per container: 60 Amount per serving: Calories 0, Fat Cal. 0, Total Fat 0g (0%dv), Sat. Fat 0g (0%dv), Trans Fat 0g (0%dv), Cholest. 0g (0%dv), Sodium 120mg (5%dv), Potassium 0mg (0%dv), Total Carb. 0g (0%dv), Fiber 0g (0%dv), Sugars 0g (0%dv), Protein 0g (0%dv), Iron (0%), Vitamin C (0%), Calcium (0%), Vitamin A (0%) Not a significant source of vitamin C, iron and calcium. Percent Daily Values (dv) are based on a 2,000 calorie diet.
Allergens: None.
Ingredients: Salt, ginger, dehydrated garlic, red pepper, oleoresin paprika, turmeric, citric acid, nutmeg, coriander, paprika, cumin, black pepper, cardamom, cinnamon, mace, anise cloves, and other spices, natural flavors, silicon dioxide (anticaking).