tandoori chicken

I love tandoori chicken, but I don’t love the red dye that is often added in most restaurants. Make it at home for a fraction of the cost. Although I don’t have a tandoor oven,you can make a tasty home made version in your oven, on the barbeque or even in a smoker that’s just as good as a restaurant, if not better. This recipe makes a lot of marinade for a lot of chicken, so you’ll have enough for leftovers.

You can also see a video of the whole process below.

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Tandoori Chicken

Enjoy tandoori chicken? Make it a home using this delicious, simple marinade. Plan ahead you want to give your chicken 4-12 hours to soak in the flavors.

Author Brent G

Ingredients

• 7-8 pounds of chicken drum sticks thighs or breasts as long as there is bone in and skin on

Marinade

• 1 cup of yogurt
• 2 tablespoons red wine vinegar
• 2 tablespoons tomato paste
• 2 tablespoons of garam masala
• 1 teaspoon of turmeric
• 2 tablespoons of ground coriander
• 2 tablespoons cumin
• 3 tablespoons of paprika
• 3 tablespoons of lime juice
• 2 teaspoon or kosher salt
• 1 tablespoons of fresh ginger
• 6 garlic cloves chopped

Instructions

• Mix the marinade ingredients together in a mixer.
• Generously cover chicken in marinade and refrigerate it for at least 4 hours, preferably overnight.
• Cook the chicken in the oven at 375 degrees until an instant read temperature reads 160. Broil for a couple of minutes once it is ready to crisp up the skin if it is not already crispy.
• You can also grill on the barbeque or even (my favorite) cook in a smoker. If you cook in a smoker, grill for a few minutes once it is ready to crisp up that skin.

Notes

Serve with mango chutney, raita or even some Sriracha. It's great in sandwiches or even as a pizza topping, so make sure you have enough for leftovers.
Also try it with our pakora waffles.