Tandoori Chicken Ingredients:
- Wooden skewers (approx. 10)
- Two (2) lbs. boneless skinless chicken thighs, cut into 2-inch pieces
- Two (2) cups of plain yogurt
- Four (4) garlic cloves, minced
- Two (2) tbsp. fresh ginger, minced
- Two (2) tsp. ground coriander
- Two (2) tsp. smoked paprika
- Two (2) tsp. ground cumin
- 1 1/2 tsp. ground turmeric
- One (1) tsp cayenne pepper
- One (1) tsp ground cloves
- Salt, to taste
- Pepper, to taste
- 1 tbsp. olive oil (for grilling)
Tzatziki Sauce:
- One (1) cup Greek yogurt
- One (1) cucumber, ½ inch cubed
- One (1) tbsp. dill, chopped
- Three (3) garlic cloves, minced
- ¼ juice of a lemon
- One (1) tsp olive oil
- Salt, to taste
- Pepper, to taste
Tandoori Directions:
- Wisk yogurt, garlic, ginger, coriander, smoked paprika, cumin, turmeric, cayenne pepper, cloves, salt and pepper. Put in a zip lock bag.
- Cut chicken thighs into 2-inch pieces. Add to marinade in zip lock bag.
- Squeeze sealed zip lock bag so that the chicken is immersed in marinade. Place in refrigerator for at least 2 ½ hours.
- While waiting, prep your Tzatziki sauce (see instructions below).
- About 10 min, prior to prepping chicken, place wooden skewers in water to prevent from breaking while grilling.
- Once chicken is done marinating, remove from marinate and pierce chicken with wooden skewers (about 3 pieces of chicken, per skewer).
- Place olive oil on cast iron grill (or skillet) and cook chicken over medium-high heat for 4-5 min. on each side. When internal temp reaches 165 F, pull chicken.
Tzatziki Directions:
- Skin the cucumber, slice in half, and take out seeds. Chop the cucumber and strain. We place a strainer over a bowl. Drop in the chopped cucumber, add a little salt and squeeze as much water from the cucumber, as possible.
- Mix Greek yogurt, drained cucumber, dill, garlic, lemon, olive oil, salt and pepper.
- Seal and place in refrigerator to marry.
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