Quick Tandoori Chicken Thighs Recipes

GRILLED CHICKEN THIGHS TANDOORI

Steps:

• In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
• Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
• Preheat an outdoor grill for direct medium heat.
• Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
• Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

QUICK TANDOORI CHICKEN

Steps:

• Make the marinade: In a bowl, mix together the yogurt, garlic, turmeric, cumin, sweet paprika, ginger,lemon juice, lemon zest and chopped cilantro if using. Set aside.
• Pat the chicken dry and cut into 8 pieces. Slash the thickest parts diagonally with a knife a couple of times. This will let the marinade penetrate the flesh.
• Lay the chicken in a dish in one layer. Pour the marinade over the chicken and turn to coat. Leave the chicken to sit in the marinade for at least 1 hour in the refrigerator, turning the pieces every so often to make sure they are marinating evenly.
• Preheat the oven to 400 degrees,
• Heat the grill or the broiler. Brown the skin of the chicken pieces, basting with marinade, and turning until well browned.
• Transfer to a baking sheet and bake in the preheated oven, basting with the remaining marinade, for 10-14 minutes or until the juices run clear. When the chicken is ready, transfer to a warm dish, cover and let rest for 5-10 minutes before serving.

TANDOORI-BAKED CHICKEN THIGHS

Steps:

• Stir together the yogurt, garlic, ginger, lime zest & juice, garam masala, paprika, chili powder, cayenne (if using) and salt & pepper in a large dish. Add the chicken thighs and toss well to coat completely. Cover and chill for at least 30 minutes, or up to 24 hours.
• Preheat the oven to 400ºF.
• Arrange the coated chicken thighs on a foil lined baking tray and bake for about 25 minutes, until fully cooked. Serve over rice.

TANDOORI CHICKEN

Steps:

• Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
• Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
• Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.