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Tandoori Chicken

Here's how you make Tandoori Chicken
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  • Servings: 4
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 5 cloves, whole
  • 2 dried quajillo chiles (May substitute 2 chiles de arbol, and use more paprika to add color)
  • 2 green cardamom seeds (husks discarded)
  • 1 black cardamom seed (husk discarded)
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon fenugreek seeds
  • 8 ounces plain yogurt (whole fat, 1 cup)
  • 1/4 cup oil (peanut or canola oil)
  • 2 tablespoons malt vinegar (may substitute lime juice)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 1 pinch cayenne pepper
  • 8 garlic cloves, minced
  • Ginger root (2-inches ginger, peeled and minced)
  • 1 3/4 pounds skinless chicken thighs (you can use boneless)
  • 1 teaspoon honey
  • Salt to taste
  • Freshly ground black pepper to taste
  • Lime wedges, for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: For the marinade: Toast the cloves, chiles, both types of cardamom seeds, coriander seeds, fennel seeds, and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then pour the spices into a spice grinder and grind them until you get a fine powder.

  • Step 2: In a large bowl, whisk together the spice mixture you just made with the yogurt, oil, vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. Taste and adjust with more salt if it needs it.

  • Step 3: Reserve 1/3 cup of the marinade and set aside.

  • Step 4: Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge or up to overnight.

  • Step 5: Line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes.

  • Step 6: Turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees, another 10 minutes.

  • Step 7: Remove from the oven.

  • Step 8: While the chicken is cooking, pour the reserved marinade into a small saucpan along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.

  • Step 9: Serve the chicken thighs ona platter with a fresh squeeze of lime and a drizzle of the sauce.

We hope you enjoy this recipe!

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