Ingredients:
- 1 lb chicken thighs (bone-in, skin-on)
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp paprika
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- Lemon wedges and fresh cilantro, for serving
Instructions:
In a large mixing bowl, combine the yogurt, lemon juice, vegetable oil, garlic, ginger, paprika, garam masala, turmeric, cumin, cayenne pepper, and salt. Mix well.
Add the chicken thighs to the marinade and coat well. Cover the bowl and refrigerate for at least 2 hours, or overnight.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade.
Place the chicken on the grill, skin side down, and cook for 8-10 minutes.
Flip the chicken over and cook for an additional 8-10 minutes, until the internal temperature of the chicken reaches 165°F.
Remove the chicken from the grill and let it rest for a few minutes.
Garnish with fresh cilantro and lemon wedges.
Serve hot and enjoy!
Pro Tips :
Marinate the chicken: Marinate the chicken in yogurt, lemon juice, garlic, ginger, and spices for at least 2 hours, or preferably overnight, to infuse the meat with flavor and make it tender.
Use bone-in chicken: Chicken with bones tend to be juicier and more flavorful than boneless chicken. Thighs or drumsticks are a good choice as they have more fat and are less likely to dry out.
Use a clay oven or grill: Tandoori chicken is traditionally cooked in a clay oven called a tandoor. If you don't have access to one, you can also grill the chicken on a barbecue grill for a similar smoky flavor.
Use high heat: Cook the chicken at high heat to get a crispy, charred exterior while keeping the inside moist and juicy.
Baste with oil or ghee: Basting the chicken with oil or ghee while cooking will help keep it moist and add flavor.
Use a spice mix: Use a spice mix specifically made for tandoori chicken or make your own by combining ground cumin, coriander, turmeric, paprika, and cayenne pepper.
Add food coloring: To achieve the traditional red color of tandoori chicken, you can add a small amount of food coloring to the marinade. Alternatively, you can use beetroot juice or tomato paste for a natural coloring.
Let it rest: After cooking, let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Garnish with fresh herbs: Garnish the finished dish with fresh cilantro or mint for a pop of color and added freshness.