Tandoori Chicken

  • Difficulty: Medium
  • 40 minutes
  • 3 servings

The secret to an extremely flavorful tandoori chicken hides in the marinade. Concoct a hot mixture of chili, ginger, coriander, cumin, paprika, garam masala, and harissa; delicately smooth it with oil and yogurt. In contrast to the original recipe, where you’d use a tandoor oven, turn to the good old grill.

Ingredients Needed for Tandoori Chicken

For the ginger mixture:

1 green chili, sliced
1 tablespoon ginger, shredded
2 garlic cloves, crushed
salt
2 teaspoons of vegetable oil

For the marinade:

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon paprika
1 teaspoon garam masala
pepper
2 teaspoons of vegetable oil
1 cup low fat yogurt
1 tablespoon lemon juice
1 tablespoon harissa
5 ounces of chicken breast cut into 4 pieces
12 ounces of bone-in, skin-on chicken thighs

For the grill:

2 tablespoons of vegetable oil
10 ounces of broccoli
salt

How to Cook Tandoori Chicken

  1. For the ginger mixture:

    Add the green chili, ginger, garlic, and vegetable oil to a grinding mortar. Season with salt and crush. Transfer the mixture to a bowl.

  2. For the marinade:

    Add the coriander seeds, cumin seeds, paprika, garam masala, and vegetable oil. Season with pepper and crush.

  3. Add this spice mixture to the ginger mixture bowl. Add the yogurt, too, and mix until even. Add the lemon juice and harissa and mix more.
  4. Add the chicken breast and thighs to the bowl and coat them with the mixture. Marinate for 12 hours.
  5. The grilling:

    Drizzle some oil on the grill and add the chicken meat. Drizzle the meat with vegetable oil and grill for 10 minutes on each side. You can grill on the same time the broccoli. Drizzle it also with some vegetable oil.

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