Tandoori Chicken

Tandoori fowl is a have to have recipe! It’s just as good as what you’d get at an Indian eating place and it’s so easy to make! hen thighs are soaked in a creamy, well spiced, yogurt primarily based marinade and then cooked at the grill to get that traditional char.

what's Tandoori chicken?

Tandoori fowl is an Indian dish that’s traditionally marinated in yogurt and spices then roasted in a warm tandoor oven (a cylindrical fashioned clay oven). It usually has a vibrant color because most usually you’ll discover it colored with turmeric, chili powders or even meals coloring.

for the reason that most people don’t personal a clay oven, with this recipe I prepare dinner it at the grill to mimic that same flavor. An electric powered or fuel oven may be used as properly (see notes underneath for oven technique).

This Tandoori hen is just as excellent as what you'd get at an Indian restaurant and it is so smooth to make! chook thighs are soaked in a creamy, well spiced, yogurt based marinade and then cooked at the grill to get that traditional char.

INGREDIENTS

• 3 lbs bone-in or boneless skinless chicken thighs, trimmed of excess fat
• 1 (5.3 oz) container fat-free Greek yogurt (heaping 1/2 cup)
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper, add more or less to taste
• 1/4 tsp cardamon (optional)
• Salt and freshly ground black pepper
• Fresh cilantro, for garish
• 2 Tbsp vegetable oil or olive oil, plus more for grilling
• 2 Tbsp fresh lemon juice
• 2 Tbsp minced fresh garlic
• 2 Tbsp peeled and minced fresh ginger
• 1 Tbsp paprika (not smoked!)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp turmeric

INTRUCTIONS

1. To a medium skillet upload paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom.
2. cook over medium warmth until slightly toasted and aromatic, stirring regularly, about 1 - 2 minutes. (In a rush this step may be skipped, it simply adds a bit greater taste).
3. In a huge mixing bowl whisk collectively Greek yogurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper (i exploit 1 half tsp salt and 1 tsp pepper).
4. upload chicken thighs and toss well in mixture to coat calmly.
5. cover bowl and switch to fridge and permit marinate at the least three hours and up to ten hours.
6. Preheat a grill over medium-excessive warmth to about 425 levels.
7. clean grill grates and brush with oil.
8. Grill fowl approximately 10 - 12 minutes in step with facet for bone-in thighs (5 - 7 mins according to side for boneless thighs), while basting once gently with oil if preferred to reduce exterior drying, until bird registers one hundred sixty five on an on the spot study thermometer in middle close to bone.
9. permit rest a few minutes off warmness, serve warm with cilantro.

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