tandoori marinade

It doesn't get more classic than tandoori chicken, and this recipe is one you'll want to cook again and again.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Tandoori-style chicken

chicken thighs

lemon

unsalted butter, melted

Kashmiri chilli powder (from Indian food shops) or paprika

tsp each chaat masala (optional – from Indian food shops) and ground fenugreek

(140 grams) thick Greek-style yoghurt

garlic

green chilli, seeds removed

tbs chopped ginger

tsp Kashmiri chilli powder or paprika

tsp each ground cumin and garam masala

tbs sunflower oil

mint sprigs, leaves picked, chopped

coriander leaves, chopped

1/2-1 long green chilli, chopped

tsp caster sugar

thick Greek-style yoghurt

tsp ground cumin, toasted

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Chicken tikka makes a great appetizer for an Indian meal or as an extra flavour boost in your curries.

chicken tikka

boneless (skinless chicken thighs)

tandoori marinade (recipe below)

lemon (- juiced)

Tbsp cumin powder

coriander powder

tsp madras curry powder

turmeric powder

tsp mint sauce ((not mint jelly))

tsp kashmiri chili powder

coriander stems/leaves (chopped)

tsp salt

Tbsp kasoor methi (- dried fenugreek leaves)

Tbsp Patak's tandoori marinade ((optional))

Tbsp garlic ginger paste

Tbsp vegetable oil

water (- you may need

Combine all the ingredients for the tandoori marinade in a stain proof bowl.

Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces. Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.

Soak skewers in water for 30 minutes.

Add the lemon juice to the chicken. Mix to combine. Let stand no more than one hour.

Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.

Remove chicken from marinade. Use gloves if you have them. Tandoori marinade stains something fierce.

Skewer the chicken.

Grill over indirect heat until almost done - around 10-15 minutes. You want an internal temperature of about 150F for breasts or 160F for thighs at this point. You will be cooking them a bit more over direct heat. Your final target is 165F for breasts and 175F for thighs.

Move chicken skewers over direct (high) heat and grill an additional 2-4 minutes, turning every minute.. You want a bit of char but you don't want it to burn or dry out.

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Tandoori-style chicken

chicken tikka

Top 2 tandoori marinade recipes from across the web

The most viewed tandoori marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tandoori-style chicken

chicken tikka

The most viewed tandoori marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine