Tandoori Chicken by Aarti Sequeira | Food Personality & Journalist

Ingredients

• 2 dried guajillo chiles (or 2 chiles d’arbol, and more paprika for color)
• 5 whole cloves
• 2 green cardamom, green husks discarded, black seeds retained
• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon paprika
• 1/4 teaspoon ground turmeric
• Pinch cayenne pepper
• 2 tablespoons malt vinegar or lime juice
• 1 teaspoon kosher salt
• 1/4 cup oil canola or peanut oil
• 1 cup whole fat plain yogurt
• 8 cloves garlic, minced
• 2-inch thumb ginger, peeled and minced
• ½ cup water
• 1 teaspoon honey
• 3 pounds boneless skinless chicken thighs, about 12 thighs