Chicken Tandoori
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
8 medium
Chicken Thigh1 cup
Plain Yogurt5 medium
Garlic Cloves (peeled)1 tsp
Ground Coriander1 tsp
Garam Masala1 tsp
Ground Cumin1 tsp
Ground Allspice1 tsp
Ground Cinnamon1 tsp
Chili Powder (indian)1 tsp
Ground Fenugreek1 medium
Onion2 tbsps
Butter1 tsp
Cumin1 tsp
Coriander1 tbsp
Tomato Paste1 cup
Chicken BrothDirections:
1
When ready to serve, strain over chicken tandoori
2
Remove the bones from the chicken thighs
3
For the marinade: Place the yogurt and the and the next ten ingredients in the bowl of a food processor
4
Process for about 1 minute or until you have a smooth puree
5
Place the chicken thighs in a large bowl, cover with the marinade, and marinate, refrigerated, for 24 hours
6
When ready to cook, remove the chicken from the marinade and pat completely dry with towels
7
Begin grilling the chicken
8
Place the pieces over a medium-high charcoal fire and cook for about 5 minutes per side
9
They are done when they're just past a rosy tinge at the center
10
Keep warm
11
For the sauce: Puree 1 medium large onion (along with a little water) in a food processor
12
Melt 2 tablespoons
13
Butter in a saucepan
14
Over medium heat, add onion puree and cook for 4-5 minutes
15
Add 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon garam masala, 1/2 teaspoon Indian chili powder, and 1 cinnamon stick
16
Blend
17
Add 1 tablespoon tomato paste and 1 cup chicken broth
18
Simmer for 1 1/2 hours
19
Add 1 tablespoon tandoori marinade and cook gently for 5 minutes