Jetmaster: Spice Things Up With This Tandoori Chicken Recipe
Tired of conventional chicken dishes? Tickle your taste buds this weekend and try this Tandoori chicken recipe from Cooking Classy!
Chicken thighs are soaked in a creamy, well spiced, yogurt-based marinade and then cooked on the grill to get that traditional char. Sound tantalizing? Here’s what you need to create this scrumptious dish!
Ingredients for Tandoori Chicken:
3 lbs bone-in skinless chicken thighs (boneless works well too)
1 small container plain Greek yogurt
2 Tbsp minced garlic
2 Tbsp minced ginger
2 Tbsp vegetable or olive oil
2 Tbsp fresh lemon juice
Coriander, for serving
Lots of spices: 1 Tbsp paprika, 2 tsp ground cumin, 2 tsp ground coriander, 1/2 turmeric, 1/4 tsp cayenne pepper, 1/4 tsp ground cardamom, salt and pepper.
How to Make Tandoori Chicken?
First you’ll start out by gently toasting the ground spices in a skillet over medium heat, just for a minute or two until fragrant. They burn easy so stir frequently and toast gently.
Add chicken and toss to coat, cover bowl with plastic wrap. Alternately you can place the chicken in a gallon size resealable bag, pour in marinade and rub thoroughly over.
Transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
Preheat a grill. Clean grill grates and brush with oil.
Grill chicken until centre of thickest part is cooked through, about 10 – 12 minutes per side for bone-in, about 5 – 7 minutes per side for boneless. Brush lightly with oil as needed to keep exterior moist and reduce sticking, once during cooking.
Let rest a few minutes before serving, garnish with coriander.
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