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–+ servings

Tandoori Chicken

300kcal
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Prep 6 minutes
Cook 40 minutes
Total 11 hours 50 minutes
Classic marinated and grilled tandoori chicken served with saffron rice.
Servings 8 servings
Course Main
Cuisine Indian

Ingredients

  • 8-10 pieces skinless bone-in chicken thighs or legs
  • 3 tablespoons tandoori masala
  • 1 teaspoon salt
  • 1 cup plain yoghurt
  • 4 cloves garlic minced
  • 2 tablespoons ginger minced
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil

Method

  1. Heat oil in a small pan and add the tandoori masala and salt; warm until fragrant, then set aside to cool completely.
  2. In a large bowl, mix the minced garlic, minced ginger, plain yoghurt and lemon juice.
  3. Add the cooled oil and spice blend to the yoghurt mixture and stir to combine.
  4. Cut three slits in each piece of chicken down to the bone to help the marinade penetrate.
  5. Thoroughly massage the marinade into the chicken, making sure to work it into the slits.
  6. Set the chicken aside to marinate for 6–8 hours in the refrigerator.
  7. Grill the chicken over indirect heat until the internal temperature reaches 165°F (74°C).
  8. Rest the chicken for 5 minutes, then serve over saffron rice.

Nutrition

Calories300kcalCarbohydrates5gProtein30gFat18gSaturated Fat4gCholesterol120mgSodium700mgPotassium450mgFiber1gSugar3gVitamin A200IUVitamin C2mgCalcium80mgIron2mg

Notes

Feel free to add other spices like cardamom, star anise, nutmeg, allspice or mace, and consider adding complementary flavors to the saffron rice.

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