Delicious on the grill or under the broiler, this super simple Tandoori Chicken recipe is great no matter the season!
We serve it as an appetizer for an Indian feast, or as a main, most often with Curried Sweet Potato Salad.
This recipe is much simpler than traditional Tandoori recipes, but is good enough to satisfy my brother and sister-in-law who grew up on my mother-in-law’s famous chicken! The only specialty ingredients required are Garam Masala which you can find in most supermarkets and tandoori powder which can be substituted for a tandoori paste which is more commonly available.
Don’t skimp on the marinating time…other than than, you can’t go wrong.
12 CHICKEN THIGHS
1 CUP PLAIN YOGHURT
JUICE OF 2 LIMES
2 TBSPS OIL
2 TBSPS TANDOORI POWDER
1 TBSP GARAM MASALA
1 TSP SALT
LIME SLICES FOR GARNISH
In a large bowl, combine the yoghurt, lime juice, oil and spices and mix well. Add the chicken thighs and toss to coat. Let marinate in the refrigerator for a minimum of 1 hour.
Grill on high heat, or under the broiler until cooked through and starting to char (approximately 8 minutes per side). Serve hot with a squirt of fresh lime.
Prep Time: 5 minutes (plus marinating time)
Cooking Time: 15 minutes
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