TANDOORI CHICKEN
Provided by Aarti Sequeira
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.
- In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it.
- Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.
- Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.
- When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven.
- While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.
- Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce.
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Reva Kent
[email protected]I can't wait to try this recipe. It looks delicious!
Kamogelo Shabalala
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. Thanks for sharing!
John Oconnor
[email protected]I'm not a big fan of Indian food, but I really enjoyed this recipe. The chicken was so tender and flavorful.
Miss Moh Gatobu
[email protected]I didn't have any yogurt, so I used sour cream instead. It turned out great!
Roberto Ankinibom
[email protected]This recipe was too spicy for me, but my husband loved it.
Kumar pk
[email protected]The chicken was a bit dry, but the flavor was still good.
Bina Baroi
[email protected]This recipe was easy to follow and the chicken turned out great. I loved the crispy skin and the tender meat. I will definitely be making this again.
lucy Ngwudo
[email protected]I've tried many tandoori chicken recipes, but this one is by far the best. The chicken is so succulent and the spices are just right. I highly recommend this recipe.
MD TUHAN
[email protected]This recipe is amazing. The chicken was so flavorful and moist. I served it with a side of basmati rice and naan bread, and it was a hit with my family.
Chanas Sirmal
[email protected]The best tandoori chicken I've ever had! The chicken was so tender and juicy, and the spices were perfectly balanced. I will definitely be making this recipe again and again.