Tandoori Chicken is a popular Indian dish that is well-known for its distinctive red color and spicy flavor. The dish gets its name from the traditional tandoor clay oven in which it is cooked. The chicken is marinated in a mixture of yogurt and spices, including cumin, coriander, turmeric, and garam masala, which gives it its signature flavor and color. The marinated chicken is then cooked in a tandoor oven, which results in a smoky, charred exterior and tender, juicy meat.
Ingredients
.½ lime, juiced
.1 ½ tablespoons plain yogurt
.1 ½ tablespoons tandoori masala powder
.salt and freshly ground black pepper to taste
.900 gm boneless, skinless chicken thighs
Instructions
Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
Serve the tandoori chicken with the yogurt sauce on the side for dipping. Enjoy!