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Extra Spicy Tandoori Chicken Plate
Created by: Howcan Team
Ingredients
- 4 chicken thighs, skinless and bone-in
- 1 cup plain yogurt
- 3 tablespoons tandoori masala
- 2 tablespoons ginger garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, mix together 1 cup of plain yogurt, 3 tablespoons of tandoori masala, 2 tablespoons of ginger garlic paste, 1 tablespoon of lemon juice, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the marinade.
- Add the 4 chicken thighs to the marinade, making sure they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to infuse into the chicken.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade.
- Brush the chicken thighs with 2 tablespoons of vegetable oil to prevent sticking on the grill.
- Grill the chicken for 10-12 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is charred and cooked through.
- Remove the chicken from the grill and let it rest for a few minutes before serving.
- Serve the extra spicy tandoori chicken with naan bread, basmati rice, and a side of cooling cucumber raita.
Tandoori Chicken Plate with extra spicy marinade has a rich history rooted in the culinary traditions of the Indian subcontinent. This iconic dish is believed to have originated in the Punjab region, where it was traditionally prepared in a tandoor, a cylindrical clay oven. Renowned chefs like Kundan Lal Gujral, who migrated from Pakistan to India, are credited with popularizing this fiery version of the classic tandoori chicken. The key to achieving the perfect extra spicy marinade lies in the blend of potent spices like cayenne pepper, chili powder, and garam masala. Today, the best versions of this dish can be savored in authentic Indian restaurants known for their mastery of tandoori cooking. The succulent, charred chicken, marinated in a fiery blend of spices, is a testament to the artistry of tandoori cuisine. For those seeking an alternative method, consider using a traditional clay oven or a charcoal grill to infuse the chicken with that signature smoky flavor. Whether it's the intense heat of the tandoor or the bold spices in the marinade, every element plays a crucial role in creating the ultimate tandoori chicken plate with an extra spicy kick.
50 min
4
350 calories
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