Much like in my chickpea vindaloo recipe you’ll need Kashmiri chile to provide the appropriate amount of heat and color. Kashmiri chile powder is easily found online or at your local Indian market place.
Since tandoori chicken uses a yogurt based marinade it needs lots of time to be able to penetrate the chicken. Allowing the chicken to marinate overnight is best, but at the minimum you will need eight hours. Thankfully the marinade comes together in less than 5 minutes, so you can mix it up and forget about it until dinner time!
- 8 boneless skinless chicken thighs
- 1 Tbsp vegetable oil
- 1 cup whole milk yogurt
- 1 Tbsp grated fresh ginger
- 6 cloves garlic (minced)
- 1 Tbsp ground fenugreek
- 1 lemon (juiced)
- 1 Tbsp curry powder or garam masala
- 1 tsp ground cumin
- ¼ tsp celery seed
- ¼ tsp ground clove
- 1 tsp ground coriander seed
- ½ tsp mustard powder
- 2 tsp salt
- 1 tsp ground black pepper
- 2 limes (*optional for squeezing over when done)
- In a large bowl combine all ingredients and coat the chicken thighs well. Cover and allow to marinate in the fridge overnight or for 8 hours minimum.
- When ready to cook heat a grill to roughly 425°F and cook the chicken thighs for 5-7 minutes per side or until the internal temperature has reached 165°F.
- When the thighs are fully cooked remove them from the grill and allow them to rest 2 minutes before serving and squeeze lime juice over top. Enjoy!
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