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While authentic Tandoori Chicken should of course be cooked in a tandoor oven, a charcoal grill or a broiler can also do a nice job.
Using chicken thighs (or drumsticks) instead of a whole chicken speeds up the actual cooking while not sacrificing flavor.
Inspired by the Tandoori Chicken recipe in , I've now cooked this dish multiple times and it always turned out great. A nice alternative for your next chicken BBQ!
- 1½ lbs / 750g chicken thighs (boneless)
- juice of 1 lemon or lime
- 3 cloves garlic, peeled, equal amount of ginger
- 1/3 cup / 75ml low-fat yogurt
- 1 tbsp peanut oil
- 1 tsp garam masala
- 1 tsp ground fenugreek seed
- ½ tsp ground cumin seeds
- 1 tsp paprika powder
- ½ tsp cayenne pepper
- 1/8 tsp ground turmeric root
- 2 tbsp melted butter
- Place chicken thighs in a freezer bag. Add lemon juice. Refrigerate for a few hours.
- In a food processor puree garlic and ginger. Add yogurt, garam masala, and fenugreek seed. Blend well.
- Set small pan over medium heat. Add oil, heat up until very hot.
- Remove from heat. Add cumin, paprika, cayenne and turmeric root. Stir well.
- Add the oil and spices to the garlic, ginger and yogurt mixture. Blend well.
- Pour the mixture over the chicken thighs. Marinate at least overnight, 2 days is better
- Cook the chicken under a broiler or on a charcoal grill until it is done and has a few lightly charred spots on the outside. Brush with melted butter, cook for another minute. Serve.
Service with rice.
Yields 4 servings
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