BBQ Tandoori-Style Chicken
A yogurt-based Indian marinade poured over chicken thighs, then barbecued or grilled until charred and juicy.
Source
Recipe Info
Servings: 4
Prep: 10m
Cook: 25m
Total: 35m
Ingredients
- 8 chicken thighs on the bone, skin removed
- 2 tbsp lemon juice, plus wedges to serve
- Large knob of butter, to serve
- 125g pot full-fat plain yoghurt
- 4 fat garlic cloves
- Thumb-sized piece ginger, peeled
- 1/2-3/4 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tbsp vegetable oil
Instructions
- Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone — this lets the marinade in and means quicker, more even cooking. If you have time, toss with the lemon juice and 1 tsp salt and leave to marinate for 1 hour.
- Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and marinate in the fridge for at least 3-4 hours (overnight is best).
- Heat the barbecue to medium-high, or heat your grill to its highest setting and line a baking tray with foil. Cook the chicken, turning often, for 20-25 minutes until charred and cooked through. Top with the butter to melt, then serve with lemon wedges.