Tandoori Chicken

Trying again with a loose interpretation of this recipe.

Blend into a paste:

  • Juice of 1 lemon
  • 3 jalapenos
  • 5 cloves garlic
  • 1½" ginger, chopped
  • ½ cup yogurt
  • 2 t smoked paprika
  • 1 t coriander
  • 1 t chili powder
  • pinch of saffron, crushed
  • 5 t garam masala or chicken tikka masala

Slice paper-thin some red onion (3 thin slices) and chop once, add in to paste

Cut chicken breast and thighs into even chunks, ~1-2".

Salt chicken chunks and then marniate in the paste for 5 hours, put on skewers

Grill for ~15 minutes over high heat, turning every 5 minutes and basting with butter. Serve with lemon wedges, slided red onion, raita, and rice

Tandoori Chicken
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