Tandoori Chicken Thighs
This is such a nice way to cook chicken thighs. As the title suggests, I stuff them with a chicken keema but you don’t have to. The marinated chicken is amazing on its own. If you have time though, be sure to stuff these tandoori chicken thighs with the keema!
It is important not to over stuff the chicken skin. If the keema looks like it might fall out, it will. Just place a couple spoon fulls in the skin and press it closed with your hand. Be sure to skewer these tandoori chicken thighs a few times so that they are good and secure.
You could cook the chicken thighs in the oven or over a normal grill but I like to cook them on skewers.
If you have time marinate the tandoori chicken thighs over night but a coupe of hours will do the job if you are doing everything in one day.
If you enjoyed this recipe try these similar ones:
Grilled tandoori chicken roulades
Low fat tandoori chicken tikka
Easy tandoori garlic naans
Tandoori wild duck and pheasant
Stovetop tandoori chicken
Tandoori style chicken lollipops
Tandoori roast whole chicken
- 8 bone in chicken thighs (not skinned)
- Chicken Keema (my recipe here
- 3 tablespoons garlic and ginger paste
- Juice of two lemons
- 150g grated paneer or mozzarella cheese
- 1 egg white
- 250ml single cream
- 250ml thick plain yogurt
- A pinch of mace and cardamom powder
- 3 green chillies - roughly chopped
- Salt and pepper to taste
- 3 tablespoons melted butter.
- Start by stuffing the skin of your chicken thighs with equal amounts of the chicken keema. Don't over stuff as it will just fall out.
- Place the stuffed chicken thighs in a large bowl and marinate in the lemon juice and one tablespoon of the garlic and ginger paste for about an hour.
- Meanwhile, prepare the main marinade.
- Blend the rest of the garlic and ginger paste with the cream, yogurt, egg white, mace and cardamom powder, green chillies and fresh coriander.
- Cover the chicken thighs with the marinade and allow to marinate for three to 25 hours. The longer the better.
- When ready to grill, carefully skewer the thighs onto flat skewers ensuring to skewer several times through each piece so that it is secure.
- Light your charcoal barbecue. You are ready to cook when the coals are white hot. Use the two second rule, If you hold your hand about two inches over the coals and it becomes very hot, you are ready to cook.
- Place the skewers over the charcoals and cook, turning regularly until cooked through. The juices should run clear when you pierce the chicken thighs with a knife.
- When the chicken is ready, baste it with some of the melted butter.
- Allow the cooked chicken thighs to rest for about ten minutes before serving.
- I like to serve this recipe with this coriander raita. I leave the mint out though.
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