Tandoori Chicken
A classic Indian marinated grilled chicken. This recipe is written for chicken thighs but is very versatile — great for legs, breasts, even wings, and also excellent for fish (tandoori halibut is amazing).
Ingredients
| 2 lb (900 g) | boneless chicken thighs, skins removed | |
| 1–2 tsp | 5–10 ml | salt |
| 2 | lemons, juiced | |
| 1¼ cups (300 ml) | plain yogurt | |
| ½ | onion, grated on large holes of a box grater | |
| 1 clove | garlic, minced | |
| 2 tsp | 10 ml | grated ginger root |
| 2 tsp | 10 ml | garam masala |
| 1 tsp | 5 ml | cayenne pepper |
| 1 tsp | 5 ml | paprika, for color |
| 2 tsp | 10 ml | finely chopped cilantro |
| 1 | lemon, cut into wedges |
Instructions
Cut small slits in the chicken thighs with a paring knife to allow the marinade to penetrate. Place them in a shallow dish. Sprinkle both sides of the chicken with salt and lemon juice. Set it aside for 10 minutes. In a medium bowl, combine the yogurt, grated onion, garlic, ginger, garam masala and cayenne pepper. Mix them until smooth. Stir in the paprika. Spread the yogurt mixture over the chicken. Cover it, and refrigerate for 6 to 24 hours (the longer the better). Preheat your grill to medium-high heat, and lightly oil the grates. Cook the chicken on the grill for about 6 minutes on each side until beautifully brown, or until internal temperature is 165°F (74°C). Garnish it with cilantro and lemon wedges.
Pro Tip: I've written this recipe for chicken thighs but it's very versatile. It's great for legs, breasts, even wings. This recipe is also great for fish. Tandoori halibut is amazing. And grilling can be a pain, so feel free to roast your tandoori in a super-hot oven. Heat your oven to 500°F (260°C), line a baking sheet with foil and spray with a little oil. Place your tandoori on the oiled foil and cook away!