Grilled Tandoori Chicken
Grilled Tandoori Chicken
SHARE THIS RECIPE
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
Keep this recipe for later
- 1 pack of The Spice Tailor Classic or Spicy Tandoori Marinade Kits
- 4 chicken thighs fillets (you can also use whole joints, or leg and wings as well), skinned
- 1 tbs. Greek yoghurt
Optional:
Serve with a green salad, lemon wedges and sliced red onion, naans, new potatoes, potato wedges - or you can even shred the chicken off the bone with a fork and serve it in a bun with some slices of tomato, gem lettuce and red onion, the chutni (included in the kit) and some mayo.
- Heat the oven/grill to 225°C or light your BBQ.
- Slash the thighs across the upper surface 3-4 times on the diagonal across the thickest bit. This helps it cook evenly. Coat the chicken pieces in the marinade from the large pouch. The chicken should be at room temperature. If not, leave for 30 minutes.
- Place your chicken on an oiled baking tray and grill for 8-10 minutes for fillet or until the internal temperature is 165°F on a meat thermometer.
- While the chicken is cooking, stir the herb chutni from the small pouch into the Greek yoghurt to form a cooling dip.
- Once your chicken is cooked, season with a good pinch from the tandoori seasoning from the foil sachet and leave to rest for 2 minutes.
- Serve with sides (see suggestion above) or pull the chicken off the bone with a fork to create a delicious tandoori pulled chicken burger.
If you have time – Marinate the chicken first in a good squeeze of lemon juice, salt and a large clove of garlic that has been made into a paste.
- 1 pack of The Spice Tailor Classic or Spicy Tandoori Marinade Kits
- 4 chicken thighs fillets (you can also use whole joints, or leg and wings as well), skinned
- 1 tbs. Greek yoghurt
Optional:
Serve with a green salad, lemon wedges and sliced red onion, naans, new potatoes, potato wedges - or you can even shred the chicken off the bone with a fork and serve it in a bun with some slices of tomato, gem lettuce and red onion, the chutni (included in the kit) and some mayo.
- Heat the oven/grill to 225°C or light your BBQ.
- Slash the thighs across the upper surface 3-4 times on the diagonal across the thickest bit. This helps it cook evenly. Coat the chicken pieces in the marinade from the large pouch. The chicken should be at room temperature. If not, leave for 30 minutes.
- Place your chicken on an oiled baking tray and grill for 8-10 minutes for fillet or until the internal temperature is 165°F on a meat thermometer.
- While the chicken is cooking, stir the herb chutni from the small pouch into the Greek yoghurt to form a cooling dip.
- Once your chicken is cooked, season with a good pinch from the tandoori seasoning from the foil sachet and leave to rest for 2 minutes.
- Serve with sides (see suggestion above) or pull the chicken off the bone with a fork to create a delicious tandoori pulled chicken burger.
If you have time – Marinate the chicken first in a good squeeze of lemon juice, salt and a large clove of garlic that has been made into a paste.
Keep this recipe for later
Tandoori food refers to grilled or roasted skewers of meat and vegetables cooked in a charcoal- fuelled tandoor oven, reminiscent of a BBQ char, but with savoury and spicy Indian flavours. If you are already a tandoori fan, our Classic Tandoori Marinade Kit is sure to be your new best friend! The marinade evokes that delicious restaurant tandoori taste, full of yoghurt tang, ginger, garlic and warming spices.
For Indian chefs, tandoori food takes a lot of training to master. But, with ovens and grills to hand - and now our tandoori Marinade Kits too - you can achieve that sought-after, mouth-watering marriage of spiced yoghurt coating and chary smokiness in minutes. We love using these kits to add bags of flavour to oven-roasted meats and veggies in the winter - and to add an Indian twist to classic BBQ food in the summer.
