2 pounds chicken thighs (boneless, skinless, left whole or cut into 1 ½ inch cubes for skewers) or chicken breasts (see notes)
1/2 cup whole milk PLAIN yogurt
6 cloves garlic – finely minced ( or sub 1 1/2 tablespoon granulated garlic)
2 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons kosher salt
1 tablespoon cumin
2 teaspoons coriander
2 teaspoon paprika (not smoked)
1 ½ teaspoon ground turmeric
1/2 teaspoon cayenne, more for spicy (this is quite mild)
½ teaspoon ground ginger
½ teaspoon ground clove
¼ teaspoon ground cardamom
Serve the Grilled Tandoori Chicken with Raita, grilled naan bread (or basmati rice) and grilled veggies.
In a medium bowl whisk all marinade ingredients together until well combined (or use a blender) Add the chicken and let marinate for at least 20 minutes or up to 24-48 hours in the fridge. The longer, the better. 🙂
If using wood skewers, soak wood skewers in water at least 30 minutes to prevent burning.
Pre-heat grill to med-high heat. Make sure the grate is cleaned and very well greased.
Sear the chicken, for 4-5 minutes or until good grill marks appear. Resist the urge to move them early, or too much or you will lose the lovely yogurt crust.
Once the chicken has nice deep grill marks it will naturally release itself a little from the grill. I really like to use a metal spatula to help preserve that golden yummy crust.
Once both sides have grill marks, turn the grill down, or move to a cooler part of grill and cover – or alternatively, finish cooking in a 350 F oven until meat is cooked through.
Serve the Grilled Tandoori Chicken with Raita, grilled naan bread or basmati rice and grilled veggies.
This Article And Recipe Adapted From This Site