Recipe by DIANA F
"Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin."
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2 (6 ounce) containers
freshly grated ginger
olive oil spray
This chicken was really wonderful; the smell alone makes it worth cooking. I cooked mine in the oven on a cake rack set over a cookie sheet, 20 minutes each side at 350. I tried making it again by putting the chicken in a dish and baking but it didn't turn out as well. If you aren't going to grill it I highly recommend using the cake rack/cookie sheet method. UPDATE 6/29/07: I cooked the chicken on the grill for the first time the other night and it was so amazing I upgraded this to 5 stars. I will still make it in the oven in the winter, but this chicken is amazing when made on the grill.
If you LOVE Tandoori chicken, you'll only sort of like this recipe as the marinade does not have nearly enough spice to flavor the chicken. If I made this recipe again, I'd double the garlic, drop the cinnamon and cloves and use 2 T Garam Masala instead, and add 2T of lime juice.
I have been pleasantly surprised at how good this recipe has been. I use boneless, skinless thighs and bake for 25-30 min. at 350 degrees in the oven, uncovered. Perfectly moist and juicy. Don't bake any longer or thighs will get dry. (I'm baffled at all these posts that say they bake for 1 hour) The first time I made these to a T, and it was fantastic, but the long complicated barbecuing was a little tedious. And since then, I've just baked it in the oven - the last 5 minutes I put on broil to brown a little bit. And don't wipe the marinade off completely. It makes a nice thin sauce when it's cooked that's awesome over rice. Tip - you can also substitute vanilla yogurt for the plain by adding 2-3 tablespoons lemon juice. Tastes just as good. Try this recipe - very aromatic and delicious.
The aroma of this dish cooking makes your mouth water!
I used boneless/skinless thighs, as my other half can't stand bone-in anything. I also used fat free yogurt and sea salt rather than kosher. For melt-in-your-mouth chicken, make sure you marinate it overnight. I cooked it to perfection on a broiler pan for 40 minutes in a 350 degree oven - outstanding!
We have made this chicken twice in the last week. Each time we have made 1/2 of the recipe. The first time it did not turn out very well (dry, not too tasty), but I blame us: learning to use indirect heat on the gas grill, only using a sprinkle of salt in the marinate, and using natural thighs. The second time the chicken was EXCELLENT, but this time I added 1/2 tsp. salt to the marinate, marinated them for 2 days in a covered glass dish, grilled them on indirect heat (410 degrees) for 35 minutes without lifting the lid, and they were done, juicy, tasty, and TO DIE FOR. Don’t know if it made a difference, but these thighs were 9- percent injected with broth. Will make this many more times while the weather is SO hot. Don’t give up if they are not great the first try!!!
I took another reviewer's suggestion and left the marinade on and baked the chicken in the oven at 400F for 25 minutes. It came out juicy and tasty, but was much wetter than the chicken tandoori I've ordered at restaurants. I will definately make this again. Use bone in/skin on thighs & add spices to marinade.
Having been to India, and living in Malaysia which has a very large Indian population, I know good Tandoori. This is an excellent recipe, considering you are not using a Tandoor oven. We made it for the 4th of July with fragrant rice. MMMMM
Wow, this was a great recipe - Incredibly flavorful and fragrant! I served the chicken with jasmine rice (sprinkled with fresh cilantro) and garlic naan purchased from Trader Joe's. This recipe's a keepah! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Chicken Thighs Tandoori
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 185
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