There are so many recipes for tandoori chicken. I’ve tried hundreds at restaurants and at home and have thousands more to get through. This tandoori chicken recipe is one of the easiest but it is also amazingly good.
We have a stream not far from where we live where we often go swimming in the Summer months. Today my youngest daughter and I decided to pack a picnic and do just that. I marinated some chicken with this marinade for a few hours, lit the bbq and cooked up a masterpiece. Think I’m bragging? Well just try this recipe and you’ll see what I mean.
We wrapped the tender sizzling chicken pieces up in some tin foil and we were on our way to enjoy the good weather and food.
For best results, I recommend marinating the chicken tikka overnight. That said, a few hours worked just fine.
International & UK Orders
- 8 skinned boned chicken thighs
- 250ml plain thick yogurt
- 5 cloves garlic - smashed
- 1 thumb sized piece of ginger - roughly chopped
- 1 teaspoon salt
- 1 teaspoon Kashmiri red chilli powder
- 1 tablespoon chaat masala
- Juice of one to two limes ( I use two)
- 100ml melted butter
- Blend the yogurt, garlic, ginger, salt, chilli powder, chaat masala and lime juice in a blender until you have a smooth paste.
- Make two to three shallow slits in each chicken thigh and then smother them with the marinade.
- Leave for at least two hours, covered in the fridge. 24 hours will be even better.
- When ready to cook, heat your charcoal barbecue until the coals are white hot.
- Skewer the chicken pieces leaving about an inch between each piece. This helps ensure that they cook evenly.
- Place the skewered chicken over the hot coals and grill, turning often until cooked through.
- Just before serving, baste the chicken pieces with the melted butter. You may get a little flair up but that just adds to the character.
Worth a mention: The free range chicken thighs used in this recipe were supplied by my local farm market Hutchinson Hobbs. They were superb as always!