Description
A flavorful Tandoori-style chicken recipe that combines smoky spices, tangy yogurt, and juicy chicken for a perfect meal for any occasion.
Ingredients
Scale
- 8 skinless chicken thighs or legs, bone-in
- Juice of 1 lemon, plus lemon wedges to serve
- 50g unsalted butter, melted
- Pinch of Kashmiri chilli powder or paprika
- 1 tsp chaat masala (optional)
- 1 tsp ground fenugreek
- 1/2 cup thick Greek-style yoghurt
- 4 garlic cloves
- 1 long green chilli, seeds removed
- 1 tbsp chopped ginger
- 2 tsp Kashmiri chilli powder or paprika
- 1 tsp ground cumin
- 1 tsp garam masala
- 2 tbsp sunflower oil
- 2 mint sprigs, leaves picked and chopped
- 3/4 cup firmly packed coriander leaves, chopped
- 1/2–1 long green chilli, chopped
- 2 tsp caster sugar
- Juice of 1/2 a lemon
- 150g thick Greek-style yoghurt
- 1/2 tsp ground cumin, toasted
Instructions
- Deeply score each chicken piece 2-3 times. Combine chicken, lemon juice, and salt in a bowl and let sit.
- For the marinade, blend all ingredients in a food processor until smooth. Coat the chicken with the marinade and chill for 4 hours or overnight.
- Preheat grill or chargrill pan to medium-high heat. Grill the chicken for about 20 minutes, turning and basting with the butter mixture.
- Rest the chicken briefly before serving with chutney and lemon wedges.
Notes
Allow the chicken to rest after cooking for juicy results. Marinating overnight is ideal for flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420
- Sugar: 3g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 0mg