Tandoori Red Chicken Thighs Recipe - Indian Food
This amazing Indian recipe, tandoori chicken is really popular in the north region of India. This kind of Punjabi food is absolutely good.
Preparation: 15 Minutes
Cooking time: 40 Minute
Marination time: 6 Hours (minimum 1 hour)
Quantity: 6 servings
412 calories per serving
Ingredients for Tandoori Chicken
- 3 tbsp vegetable oil
- 4 whole chicken legs (preferably thighs or drumsticks with the bone inside and skinless) or it’s equivalent
- 1 tsp cayenne
- 1 tsp salt
- 1 tsp ground coriander
- 1 tbsp garam masala (mixed spices powder)
- 1 teaspoon ground cumin
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp ground turmeric
- 1 tbsp paprika (make sure it’s the sweet one and not the hot one)
- 1 cup plain yogurt (if unavailable it can be substituted with buttermilk)
- 4 minced garlic cloves
- 2 tbsp minced ginger (freshly prepared)
How to prepare Tandoori Chicken
- The first step would be to slightly cook all the different spices in oil until they become fragrant. Take a small pan. Pour in oil and set the flame heat to medium. Quickly add coriander powder, cayenne, garam masala, turmeric and finally the sweet paprika. Stir them for 2-3 minutes to avoid burning at a single side. Set the spices aside and let them cool.
- In order to prepare a marinade, beat yogurt and the aforementioned spices together.
- Squeeze the lemon juice in the marinade and further add salt, minced garlic, and ginger. Beat the ingredients properly together.
- Take the chicken leg and thigh pieces and cut deep slits into them almost touching the bone inside. 3-4 cuts would be adequate. In case you are using drumsticks 2-3 chops would work.
- Coat the entire chicken pieces with the marinade and refrigerate for 6 hours for the best results. Leave the chicken pieces marinated for at least 1 hour before cooking which is the minimum time required. The maximum marination time is 8 hours so try to use it before that time.
- Begin to prepare the grill. One side should be directly heated and the other should be relevantly cooler so direct heating needs to be avoided. For a charcoal grill fill charcoal in half of the grill leaving one end empty to make a cool side. For a gas grill, you would want to leave half of the burners off.
- In order to wipe gill grates clean grips with paper towels and slide. It should be first soaked in a little vegetable oil for a thorough cleaning.
- You would like a fine and even coat and not a dripping marinade, so clasp and jerk the chicken pieces one by one to get rid of the excessive marinade.
- Position them on the hot end of the grill. Cook for 3 minutes before turning them.
- Brown the chicken pieces slightly on all sides to cook them evenly.
- Now you’re done with the hot side so shift the pieces, one by one to the cool side and cover with a lid.
- Allow to cook for about 20 minutes and then check thoroughly. If the chicken is still oozing juice and looks uncooked, you can cook for 20 minutes more. Monitor the temperature of the grill according to the size of the chicken and how long they take to tenderize.
- The chicken pieces are done when they become clear and dry, remember not to harden or burn them.
- In case a grill in the unavailable first roast the chicken on a pan in some oil until it has browned on all sides. Then place in an oven heated at 325°F until it properly cooks through.
- Place them on serving plates and let them cool adequately before serving.
- Prepare yogurt-based raita to complement the spicy flavor of the Tandoor chicken. Place it next to the charred chicken piece. Also, add naan or flat Indian bread.
- The final dish is ready – flaming Tandoori Chicken accompanied by raita and naan.