Baked or Grilled Tandoori Chicken - BC Dairy

For BC dairy farmers

For health professionals

School or Educator

Equipment

Measuring cups and spoons
Medium sized bowl
Knife
Mixing spoon
Grater
Shallow baking sheet (if baking)
BBQ/Grill (if grilling)
Meat thermometer
Tongs

Ingredients

1 tsp (5 mL) salt
¼ tsp (0.5 mL) cayenne pepper
1 ½ tsp (7.5 mL) coriander powder
2 tsp (10 mL) chili powder
1 tsp (5 mL) garlic powder
1 tsp (5 mL) dry mustard
1 Tbsp (15 mL) fresh ginger, grated (or 1 tsp ginger powder)
1 tsp (5 mL) turmeric powder
1 tsp (5 mL) tamarind paste
1 ½ (7.5 mL) tsp cumin
1 tsp (5 mL) paprika
½ cup (125 mL) yogurt
2 Tbsp (30 mL) vinegar or lime/lemon juice (we used rice vinegar because that’s what we had in the pantry)
10 chicken thighs, boneless and skinless

Directions

Mix together all ingredients except the chicken in a medium sized bowl.
Lightly score the chicken pieces with ½ inch thick cuts.
Turn to coat the chicken evenly with the marinade.
Cover and refrigerate chicken mixture for one hour.
Preheat oven to 350°F or turn on the grill to medium-high.
If baking, place marinated chicken on a shallow baking sheet and cook for approximately 40 minutes or until chicken juices run clear and a meat thermometer reads 165°F.
If grilling, place directly on the grill, then cover and cook on one side, approximately 5-7 minutes. Using tongs, flip the chicken and continue to cook for another 5-7 minutes. Keep flipping until the chicken is cooked through and a meat thermometer reads 165°F.
Enjoy!