YIELDS | 6 SERVINGS
PREP TIME | 5 min plus marinating time
COOK TIME | 45 MINS
Baked or smoked this dish is a winner. The Indian spice comes through beautifully in this easy to make version of Tandoori Chicken. Serve with cool cucumber-yogurt and warm naan for a complete meal.
• 3 lbs Chicken Thighs. Skin removed, optional
• 1 Cup Greek Yogurt, Plain
• 2 Tbsp Garam Masala, Powder
• 2 Tbsp Tandoori Powder, or Vindaloo paste
• 2 Tbsp Garlic, Crushed
• 2 Tbsp Ghee or Butter, Melted
• 2 Limes
• 2 Drops Red Food Color, Optional
1. Remove skin from chicken thighs (optional) and make 3 cuts or slices in the meat down to the bone.
2. In a large bowl, add the plain yogurt.
3. Add all the spices, garlic and food coloring, if using, to the yogurt and mix well.
4. Place the chicken thighs in the yogurt/spice mixture and massage the mixture into the meat.
5. Cover and refrigerate for 1-4 hours.
Baking or Smoking:
1. Once the chicken is finished marinating, set the oven or smoker to 375 degrees.
2. Place the chicken on a foil lined baking pan that has the melted ghee or butter on it, squirt some lime juice onto each piece of chicken and place in the oven or smoker.
1. Leave in oven for 45 minutes and then test it to see if it is done. Chicken should be 165 degrees.
2. When temperature reaches 165, remove from oven, squirt with more lime, a sprinkle of kosher salt, a bit of garam masala and let rest for 10 minutes.
Smoking (I use hickory wood chips)
1. Smoke chicken for 40 minutes. Reduce heat to 350 and smoke for 10-15 minutes more or until chicken reaches 165 degrees.
2. Remove from smoker, squirt with more lime, a sprinkle of kosher salt, a bit of garam masala and let rest for 10 minutes.
Serve with basmati rice and naan bread (Indian bread).
Double Duty Recipe:
Use leftover chicken to make Tandoori Chicken Salad, see website for recipe.