I would love having a Tandoori oven/pot in my home and cook my Chicken Tandoori but for almost all of us this is impossible. Does this mean that we will never cook tandoori? No, grilling/broiling is not a bad substitute and I guess if our ovens were available in the old days then Tandoori could have just been a myth!!
Nice char is what your looking for, provided nicely spiced with the yoghurt mixture. It goes really well with my Basmati Rice.
Chicken Tandoori
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Mix the onions along with the lemon juice, paprika and the lemon zest
Add the chicken thighs, mix well and keep aside for 30 minutes.
Prepare the marinade by adding in a medium bowl the yoghurt.
garlic,
ginger, cumin, garam masala, turmeric, cayenne chili powder, salt and pepper.
cumin, garam masala, turmeric, cayenne chili powder, salt and pepper.
and mix well.
Add the marinade on the chicken thighs and toss well.
Cover with plastic film, refrigerate for an hour or even overnight
Lightly brush with the oil.
Grill for 15-18 minutes, tossing the chicken halfway through aiming to give a nice char to the chicken.
Serve in a dish along with Basmati Rice and sprinkle on top the coriander.
Here you can find more of my recipes with Chicken.
Chicken Tandoori
Servings: 5 People
Ingredients
- 10 Chicken Thighs , de-boned, skinned and each one scored/slit in 3 places
- 300 gr Yoghurt , Straggato Authentic, Charalambides-Christis
- 1-2 tablespoons EVOO , Extra Virgin Olive Oil for brushing the grill dish
- 1 tablespoon fresh Coriander , leaves picked and roughly chopped
- 2 Red Onions , finely diced
- 2 cloves Garlic , smashed
- 2 tablespoons Ginger , grated from frozen
- 1 ½ tablespoons Sweet Smoked Paprika
- 1 teaspoon Cumin , powder grinded
- 1 teaspoon Garam Masala
- ⅓ teaspoon Turmeric
- ⅓ teaspoon Cayenne Chili Powder
- 30 ml Lemon juice
- 1 Lemon Zest
- ½ teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- Mix in a large bowl the onions along with the lemon juice, paprika and the lemon zest. Add the chicken thighs, mix well and keep aside for 30 minutes.
- Prepare the marinade by adding in a medium bowl the yoghurt and mixing with garlic, ginger, cumin, garam masala, turmeric, cayenne chili powder, salt and pepper. Add the marinade on the chicken thighs, toss well and cover with plastic film. Refrigerate for an hour or even overnight.
- Turn the oven grill on, max Degrees C, rack towards the top.
- Take a large rectangular non-stick oven dish and lightly brush with the oil. Pick the chicken thighs while lightly removing the excess marinade and add in the oven dish. Grill for 15-18 minutes, tossing the chicken halfway through aiming to give a nice char to the chicken.
- Serve in a dish along with Basmati Rice and sprinkle on top the coriander.
