Nobody makes Tandoori Chicken quite like Aarti's mom! Aarti recreates this flavorful classic Indian dish on #BestThingIEverMade. Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3oJBeVBAcclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Tandoori ChickenRECIPE COURTESY OF AARTI SEQUEIRALevel: EasyTotal: 1 hr 45 minPrep: 20 minInactive: 1 hrCook: 25 minYield: 4 servingsIngredients5 cloves2 dried guajillo chiles (if you can't find these, then use 2 chiles de arbol, and more paprika for color)2 green cardamom, husks discarded, seeds retained1 black cardamom, husk discarded, seeds retained1 teaspoon coriander seeds1/2 teaspoon fennel seeds1/2 teaspoon fenugreek seeds1 cup whole fat plain yogurt1/4 cup peanut or canola oil2 tablespoons malt vinegar or lime juice1 teaspoon kosher salt1/4 teaspoon ground cinnamon1/4 teaspoon paprika1/4 teaspoon ground turmericPinch cayenne pepper8 cloves garlic, minced2-inch thumb ginger, peeled and minced1 packet boneless skinless chicken thighs (1 1/2 pounds usually)1 teaspoon honeySalt and freshly ground black pepperCouple of extra limes, for garnishDirectionsTo make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder. In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it. Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade. Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight. When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven. While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving. Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BestThingIEverMade #FoodNetwork #TandooriChickenTandoori Chicken with Aarti Sequeira | The Best Thing I Ever Made | Food Networkhttps://youtu.be/H7SJj8S3X2g
