Tandoori Chicken

Tandoori chicken is one of the most significant roast chicken dish in India. It is commonly mistaken tandoori chicken supposed to have a reddish or orangey appearance which is not true. Indian restaurant add food coloring to made the tandoori chicken appear orangey or reddish in color before roasting in tandor. Another downside with roasting the chicken in tandor the chicken meat will become too dry. Therefore, tandoori chicken sold outside commonly fall in this category. My rendition of the tandoori chicken will be grill rather than roast so as to keep the chicken meat succulent and still retain the wholesome flavour of the tandoori spices.

Tandoori Chicken

• 4 Chicken Thighs
• 2 Tablespoon Tandoori Spice Mix
• 1 Teaspoon Garlic Puree
• 1 Teaspoon Ginger Puree
• 1 Tablespoon Plain Yogurt
• Pinch of Salt
• 1 Tablespoon of Lemon Juice

Remove the skin from the chicken thighs. Use a knife slice deep slits on chicken thigh and apply salt and lemon juice to it and leave it marinated for 15mins.

You can move on to prepare the tandoori paste while the chicken marinate. Add in all the ingredients into bowl and mix it until it form a paste form. Then apply to the chicken thighs and made sure all it is even applied and let it marinate for at least 1 hour or for best result overnight.

Heat up the grill until it hot enough and apply adequate oil to the grill. Once it start to smoke, put the chicken onto the grill and grill it for 10 mins on 1 side and 10 mins on the other side and you are ready to serve it over plain rice. 

Here is a tip, if you worry the grilling time is not enough to fully cook the chicken thighs. You can heat it up in the microwave under high settings for 2 minutes to fully cook it.