Skillet Tandoori Chicken

  • 4-6 chicken thighs or breast pieces
  • 1 cup plain yogurt
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1/2 tsp Liquid Smoke
  • salt and black pepper to taste

Combine all ingredients except oil and chicken in bowl; add chicken and coat well. Cover and allow to marinate in refrigerator for 30 minutes to 4 hours. Coat cast iron or similar skillet with oil on medium high; once pan is shimmering, add chicken in single layer. Turn once chicken is browned to desired level. Reduce heat to medium; remove pan from heat when second side is cooked.

Born of desperation for something new during our time of self-quarantine during COVID-19. I served this with Coconut Lentil Dahl. It was dahl-icious!

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