Okay, so a true “tandoori” dish would be cooked in a tandoor, a type of cylindrical clay oven, but can also be prepared on a traditional barbecue grill. The classic coloring is achieved by the turmeric powder and paprika, a sweet red pepper powder.
Tandoori Chicken is most popular (outside of India & Pakistan) in Nottingham and Birmingham, England along with Toronto, Canada.
I almost always choose thighs over chicken breasts for grilling. I think they contribute more flavor to the final dish, are less likely to dry out, make WAY better leftovers.
This recipe creates a deep rich spice crust on the chicken that marries beautifully with a more mellow element like rice or couscous.
Tandoori Chicken Thighs
4 lbs bnls chicken thighs, skin removed
4 Tbsp vegetable oil
1/2 cup chopped white onion
4 cloves garlic, chopped
2 Tbsp chopped ginger
2 Tbsp smoked paprika
2 tsp sea salt
2 tsp ground cumin
2 tsp cinnamon
2 tsp ground coriander
2 tsp curry powder
1 tsp cayenne, opt.
Quarter thighs, toss with oil, then add spices and mix well. Refrigerate 4-8 hours.
Grill directly over high heat.
Serve with jasmine rice or couscous.
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