Cherry Bombe's Tandoori Murgh (Chicken Baked in Yogurt Sauce)

July 16, 2013

All this week, the ladies from Cherry Bombe will be serving as guest editors on Food52: sharing recipes from their first issue, answering our questions, and co-hosting a Twitter chat on Thursday.

This recipe is by Jeanne D'Souza, a wonderful woman who helped her town of Ridgefield, Connecticut embrace international food, one ingredient at a time. Her daughter Nan wrote a lovely essay about her for the first issue of Cherry Bombe. This chicken dish requires advance planning, but it's well worth the effort. Kerry Diamond, Cherry Bombe's Editor-in-Chief, thinks it is one of the best chicken dishes she's ever had.

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Tandoori Murgh (Chicken Baked in Yogurt Sauce)

Serves 8

1 teaspoon saffron threads
3 tablespoons heated milk
8 to 10 pieces of chicken (thighs and drumsticks)
1/2 cup fresh lemon juice
2 teaspoons coriander seeds
1-inch piece fresh ginger root, scrapped and coarsely chopped
1 cup whole milk yogurt (D’Souza uses Stonyfield)
1/4 teaspoon cayenne pepper
2 tablespoons ghee (clarified butter) or canola oil

See the full recipe (and save and print it) here.

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Cherry Bombe is a beautifully designed biannual magazine that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach.