Fustini's Oils and Vinegars
3 Star Chicken Tandoori

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3 Star Chicken Tandoori


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3 Star Chicken Tandoori

Submitted by Corporate Chef Andy Stewart

Prep Time140 min Cook Time15 min Total Time155 min Servings4


  • 5 whole cloves
  • 2 dried guajillo chilies
  • 2 cardamom pods
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1 cup plain Greek yogurt
  • 1/4 cup Fustini's Robust SELECT olive oil
  • 2 tablespoon lime juice
  • Pinch salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • Pinch cayenne
  • 8 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon Fustini's Ginger & Honey balsamic
  • 2 lb. chicken thighs, boneless and skinless
  • 2 tablespoons Pure Michigan honey
  • 2-3 tablespoons water
  • Lime wedges


Step 1. 

Place cloves, chilies, cardamom, coriander and fennel in a small pan and toast over moderate heat until fragrant and lightly browned. Remove from heat and grind in a food processor. Add to yogurt and stir in oil, lime juice, salt, cinnamon, paprika, turmeric, cayenne, garlic, ginger and vinegar. Reserve half of the marinade and spread the other half over the chicken and marinate for 2 hours. 

Step 2. 

Broil chicken until almost charred and bake until an internal temperature of 165 degrees is achieved. Place the rest of the marinade into a small pot and add the honey and water and bring to simmer. Serve the chicken with a brush of the sauce and some lime wedges.

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