Tandoori Chicken

Authordanieldiver
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Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread.
Chicken thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly.

You don't need a tandoor oven to make tandoori chicken!. You can cook it in a hot oven. Of course should you prefer you can use skinless chicken breast though it will not be as tender and juicy as the thighs.

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Yields4 Servings
 8 chicken thighs
Marinade
 300 g Greek yoghurt
 2 cloves garlic, minced
 1 tsp ginger
 ½ tsp turmeric
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp chilli flakes
 2 tsp paprika
 1 tsp sea salt
 1 lemon, zest & juice
To serve
 1 small bunch coriander, chopped
 lemon segments
1

Mix all the ingredients for the marinade together. Make three diagonal scores across each chicken thigh to help the marinade really penetrate the chicken. Add the thighs to a roasting tin and pour over the marinade, massage the marinade into the chicken flesh and skin. Cover with cling film and refrigerate for minimum of 1 hour or up to a day ahead.

2

Remove the chicken from the fridge and allow to come to room temperature whilst you heat the oven to 200°C / 180°C fan. Cook for 1 hour until the skin is crispy and scorched and the chicken thighs cooked through. Scatter with chopped coriander and serve with lemon segments and rice.

Ingredients

 8 chicken thighs
Marinade
 300 g Greek yoghurt
 2 cloves garlic, minced
 1 tsp ginger
 ½ tsp turmeric
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp chilli flakes
 2 tsp paprika
 1 tsp sea salt
 1 lemon, zest & juice
To serve
 1 small bunch coriander, chopped
 lemon segments

Directions

1

Mix all the ingredients for the marinade together. Make three diagonal scores across each chicken thigh to help the marinade really penetrate the chicken. Add the thighs to a roasting tin and pour over the marinade, massage the marinade into the chicken flesh and skin. Cover with cling film and refrigerate for minimum of 1 hour or up to a day ahead.

2

Remove the chicken from the fridge and allow to come to room temperature whilst you heat the oven to 200°C / 180°C fan. Cook for 1 hour until the skin is crispy and scorched and the chicken thighs cooked through. Scatter with chopped coriander and serve with lemon segments and rice.

Tandoori Chicken

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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