Andy M.
Certified Pretend Chef
TANDOORI CHICKEN
4 Ea Chicken Thighs
5-7 Cl Garlic, grated
1 In Ginger, grated
5-7 Ea Green Chilies, minced
4 Ea Lime Juice
3 Tb Tandoori Chicken Masala
3 Tb Cumin Powder
TT Salt
1½ Tb Coriander Powder
½ Tb Red Chile Powder
½ C Plain Yogurt
1 Tb Butter
2 Tb Cilantro, chopped
Trim excess fat from the thighs. The thighs may be cooked with or without the skin.
Make a paste of the garlic, ginger and green chilies.
Combine the paste with the lime juice, masala, cumin, salt, coriander and red chile powder and yogurt.
Marinate the thighs in the marinade for 1-4 hours.
Grill the marinated chicken until done. There should be charring of the chicken from the grill. This is traditional.
For the last couple of minutes of cooking time, brush the chicken with melted butter.
Garnish with cilantro and serve with lime wedges.
4 Ea Chicken Thighs
5-7 Cl Garlic, grated
1 In Ginger, grated
5-7 Ea Green Chilies, minced
4 Ea Lime Juice
3 Tb Tandoori Chicken Masala
3 Tb Cumin Powder
TT Salt
1½ Tb Coriander Powder
½ Tb Red Chile Powder
½ C Plain Yogurt
1 Tb Butter
2 Tb Cilantro, chopped
Trim excess fat from the thighs. The thighs may be cooked with or without the skin.
Make a paste of the garlic, ginger and green chilies.
Combine the paste with the lime juice, masala, cumin, salt, coriander and red chile powder and yogurt.
Marinate the thighs in the marinade for 1-4 hours.
Grill the marinated chicken until done. There should be charring of the chicken from the grill. This is traditional.
For the last couple of minutes of cooking time, brush the chicken with melted butter.
Garnish with cilantro and serve with lime wedges.