• prep: 24 hr 20 min
• cook: 20 min
• total: 24 hr 40 min

servings:

Instead of cooking the chicken in a traditional tandoor oven, we pan-fried ours in a cast-iron skillet. Cool off with a side of cucumber spears and a salad of red onion, mint, and cilantro.

• 12 bone-in, skin-on chicken thighs
• Tandoori Marinade for Chicken
• 1 1/4 cups all-purpose flour
• Coarse salt and freshly ground pepper
• 3 cups plus 2 tablespoons safflower oil
• 1 medium red onion, thinly sliced
• 1/4 cup fresh lime juice (from 2 limes)
• 3/4 cup fresh cilantro leaves
• 3/4 cup fresh mint leaves
• Cucumber spears, for serving

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