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