Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken thighs (boneless, skinless, left whole or cut into 1 ½ inch cubes for skewers) or chicken breasts (see notes)
  • 1/2 cup whole milk PLAIN yogurt
  • 6 cloves garlic – finely minced ( or sub 1 1/2 tablespoon granulated garlic)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons  kosher salt
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 2 teaspoon paprika (not smoked)
  • 1 ½ teaspoon ground turmeric
  • 1/2 teaspoon cayenne, more for spicy (this is quite mild)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground clove
  • ¼ teaspoon ground cardamom

Instruction

  • In a medium bowl whisk all marinade ingredients together until well combined (or use a blender)  Add the chicken and let marinate for at least 20 minutes or up to 24-48 hours in the fridge. The longer, the better. 🙂
  • If using wood skewers, soak wood skewers in water at least 30 minutes to prevent burning.
  • Pre-heat grill to med-high heat. Make sure the grate is cleaned and very well greased.
  • Sear the chicken, for 4-5 minutes or until good grill marks appear. Resist the urge to move them early, or too much or you will lose the lovely yogurt crust.
  • Once the chicken has nice deep grill marks it will naturally release itself a little from the grill.  I really like to use a metal spatula to help preserve that golden yummy crust.
  • Once both sides have grill marks, turn the grill down, or move to a cooler part of grill and cover – or alternatively, finish cooking in a 350 F oven until meat is cooked through.
  • Serve the Grilled Tandoori Chicken with Raita, grilled naan bread or basmati rice and grilled veggies.