Tandoori Chicken with mint-chilli yogurt | Poultry Recipes
android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Tandoori Chicken with mint-chilli yogurt

Original Recipe by the Weber Grill Academy

  • People

    Serves 2 to 4

  • Prep Time

    30 min.

  • Grilling Time

    25 to 35 min.

  • Marinating Time

    3 to 4 h

Ingredients
Instructions

the Ingredients

Tandoori Chicken
  • 6 chicken thighs; bone-in, skin-on, deep slashes into the meat

Mint-Chilli Yogurt Sauce

  • ½ cup of plain yogurt
  • 1 tablespoon of olive oil
  • 2 tablespoons of chili sauce
  • 1 teaspoon of fresh garlic
  • 6-10 mint leaves hand-torn
  • Salt & Pepper to taste

Marinade

  • ¾ cup plain yogurt (any %-age will work)
  • 2 tablespoons of Garam Masala
  • ½ tablespoon of dried ginger
  • ½ tablespoon of chili powder (cayenne powder)
  • 1 tablespoon of kosher salt
  • 1½ tablespoons of dried fenugreek leaves
  • ½ teaspoon of grated nutmeg
  • 1 tablespoon of fresh ginger
  • 1 tablespoon of fresh garlic
  • 1 lime; juice and zest
  • 1 tablespoon of paprika (for traditional colour)
  • 2 tablespoons cilantro, chopped

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Best to marinate the chicken and make the yogurt sauce 24 hours before grilling to maximize flavour.
  • Combine all the yogurt sauce ingredients in a bowl. Cover and leave in fridge until ready to serve.
  • Cut 2-3 deep slashes through the chicken meat to the bone, allowing the marinade to penetrate the meat.
  • In a bowl combine all the marinade ingredients except the cilantro which is reserved for garnish. Thoroughly mix and add chicken, making sure to fully cover all the meat with the marinade.
  • Place in fridge for 24 hours for best results but a couple hours will do if necessary.
  • Prepare the grill (charcoal preferable) for direct and indirect cooking over medium heat (325° to 375°F).
  • Start grilling chicken over direct heat for 2-3 minutes per side then move to the indirect side of the grill to finish cooking. Using a thermometer, check for ideal temperature of 165°F. Once the temperature has been reached remove the chicken and rest under loose foil for 5 minutes before garnishing and serving with Mint-Chili Yogurt sauce.

Let's Gear Up

Recommended Tools

More Poultry Recipes

You May Also Like