Let me be very clear - I am not a tandoori chicken expert...not even an amateur. But I know chicken and I know what I like. I like this recipe. A lot.
The thickness of the Greek yogourt means the marinade will really stick to the meat. The lime juice permeates the dish. If you don't like lime juice you could use lemon for a more subtle flavour. But trust me use the lime. After you've made it once you'll be able to play with the quantity of spices. You can cut down on the chili or up it, same with the curry and cumin.
I serve this with coconut rice and a mango-fennel salad (recipes to come soon) as in the pictures.
Easy Grilled Tandoori Chicken Recipe
2 tablespoons ground cumin
1 tsp tumeric (optional - mostly for colour)
1 tbsp curry powder (I used a medium hot curry powder)
1.5 teaspoons salt
1/2 tsp coriander
2 teaspoons garlic powder
1 teaspoon cayenne powder
2 tablespoons vegetable oil - more for the grill
4 tablespoons red wine vinegar
2 limes, juiced
1.5 cups regular or nonfat greek yogurt
boneless, skinless chicken thighs (but any cut works - thighs are hard to screw up though) - about 10 large, 12 medium or 16 small thighs)
3 tablespoons cilantro, chopped
3 tablespoons chives, chopped
What to do
- Mix spices together in a medium bowl.
- Heat the oil in a skillet over low-medium heat.
- Stir in the spices and heat until they bubble and become fragrant (30- 60 seconds). Note: You heat the spices because who knows how long your spices have been sitting there - heating them coaxes them back to life, back to reality... and it makes your kitchen smell fantastic!)
- Return the spice mix to the bowl and stir in the vinegar, lime juice and yogourt.
- Add the chicken and toss to coat evenly. Let them sit 1-12 hours (I usually throw them in the fridge in a zip lock overnight).
- Grill on medium-high-ish heat - 5 to 6 minutes per side for large thighs, 4 to 5 minutes per side for medium and small thighs.
- Move chicken to a platter and let rest for about 5 minutes (this is important before it lets the juices redistribute through the meat).
- Sprinkle with cilantro and chives before serving.
