- YIELDS | 6 SERVINGS
- PREP TIME | 5 MINS PLUS 1-4 HRS 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.
Double Duty Recipe: Use leftover chicken to make Tandoori Chicken Salad.
- 3 pounds chicken thighs, skin removed, optional
- 1 cup plain Greek yogurt
- 2 tablespoons garam masala powder
- 2 tablespoons tandoori powder or vindaloo paste
- 2 tablespoons garlic, crushed
- 2 tablespoons ghee or butter, melted
- 2 limes
- 2 drops red food color, optional
- Kosher salt and freshly ground pepper to taste
Cucumber Yogurt Sauce
- 1 cup yogurt
- 1/4 cup fresh dill
- 1 medium cucumber, peeled, seeds removed and diced
- 1 tablespoon lemon juice (about 1/2 a lemon)
- Small pinch of kosher salt
- Remove skin from chicken thighs (optional) and make 3 cuts or slices in the meat down to the bone.
- In a large bowl, add the plain yogurt.
- Add all the spices, garlic, and food coloring, if using, to the yogurt and mix well.
- Place the chicken thighs in the yogurt/spice mixture and massage the mixture into the meat.
- Cover and refrigerate for 1-4 hours.
- Once the chicken is finished marinating, set the oven or smoker to 375°F.
- 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.
- Leave in oven for 45 minutes and then test it to see if it is done. Chicken should be 165°F.
- When temperature reaches 165°F, remove from oven, squirt with more lime, a sprinkle of Kosher salt, a bit of garam masala, and let rest for 10 minutes.
- Smoke chicken for 40 minutes. Reduce heat to 350°F and smoke for 10-15 minutes more or until chicken reaches 165°F.
- 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).
For smoking, I prefer to use hickory wood chips.
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