A tandoor is a clay oven used for cooking over an open flame in Indian cuisine. Though tandoori chicken is traditionally prepared in this manner, these days it’s cooked using a variety of methods—such as roasting, baking or grilling in whole pieces or on kabobs. Here, we’re using chicken thighs and grilling them…because we just can't help ourselves. The important thing is the flavor—a medley of powerful spices in a yogurt marinade that tenderizes the meat and adds so much flavor.
YIELD 4 servings
ZEST FACTOR Hot
PREP TIME 1 hour
COOK TIME 15 minutes
2 teaspoons curry powder
2 teaspoons garam masala spice mix
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground cayenne
½ cup plain yogurt
¼ cup chopped cilantro plus more for garnish
1 lime, zested and juiced, plus wedges for serving
4 bone-in chicken thighs, with skin
1 red onion
1 teaspoon olive oil
Salt and pepper to taste
1. In a small skillet over medium, add the curry powder, garam masala, paprika, salt, pepper and cayenne. Toast for 2 minutes, stirring to mix. Transfer the spices to a large bowl, add the yogurt and fold together.
2. Stir in the cilantro and lime juice/zest. Add the chicken thighs, coating them in the yogurt. Cover and refrigerate for 1 hour.
3. Preheat the grill to medium-high.
4. Slice the onion in half and peel off the skin. Rub the cut sides with the oil, season with salt and pepper and place cut side down on the grill.
5. Place the chicken skin side down on the grill. Cook the chicken for 6–7 minutes on both sides.
6. While the chicken is resting, remove the onion halves from the grill and slice. Serve the chicken with the onions, garnished with cilantro and lime wedges.
Originally published in the June 2018 issue of Chile Pepper. Photo by Nicholas D. Nguyen.