Ingredients Meat & Poultry Chicken Chicken Thighs Tandoori Fried Chicken Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 40 mins Total Time: 1 day 40 mins Servings: 8 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 for a flavorful dinner. Ingredients 12 bone-in, skin-on chicken thighs Tandoori Marinade for Chicken 1 ¼ cups all-purpose flour Coarse salt and freshly ground pepper 3 cups plus 2 tablespoons safflower oil 1 medium red onion, thinly sliced ¼ cup fresh lime juice (from 2 limes) ¾ cup fresh cilantro leaves ¾ cup fresh mint leaves Cucumber spears, for serving Directions Make a few slashes in meat side of each thigh. In a 9-by-13-inch baking dish, combine chicken and marinade, turning to coat. Refrigerate at least 1 day and up to 2 days. Preheat oven to 250 degrees. In a large bowl, whisk together flour and 1 1/2 teaspoons salt; season with pepper. In a large straight-sided skillet (preferably cast iron), heat 3 cups oil (it should be about 1/2 inch deep) over medium-high until a thermometer registers 350 degrees. Working with 6 pieces at a time, remove chicken from marinade, wiping off excess with a paper towel. Dredge in flour mixture and add to skillet, skin-side down. Partially cover and fry until golden brown and cooked through, 6 to 7 minutes a side. (Adjust heat to maintain oil temperature between 330 degrees and 350 degrees; do not let it go over 350 degrees, and return to 350 degrees between batches.) Transfer chicken to a paper towel-lined plate; place in oven to keep warm. Mix together onion and lime juice; let stand 10 minutes. Stir in remaining 2 tablespoons oil and herbs. Season with salt. Serve chicken, with onion salad and cucumbers. Rate it Print