Tandoori Chicken

26 Sep

Tandoori Chicken

This is my new favorite way to cook chicken thighs. So good. So very good. Eat it with Indian food (curry, daal, etc.), chopped up in a salad, or by itself.

3 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 Tbsp garam masala
1 Tbsp paprika
1 cup plain yogurt
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in


  1. Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely. When cool, transfer spice-oil mixture to a small bowl, and mix in the lemon juice, garlic, salt, and ginger.
  2. Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for several hours or overnight.
  3. Prepare your grill  for direct high heat. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess (make sure chicken remains evenly coated with yogurt mixture).  Put the chicken pieces on the grill and cover. Cook 2-3 minutes before checking.
  4. Turn the chicken so it is brown (even a little bit charred) on all sides, then lower grill temperature or move chicken to cooler side of grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear or when the internal temperature of the meat reaches 165ºF. Let it rest for at least 5 minutes before serving.

Adapted from Simply Recipes



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