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Meals

Baked or Grilled Tandoori Chicken

This is a zesty version of the classic Indian dish that can be satisfying on the summer BBQ or enticing in the oven on a chilly winter day!

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

  1. Mix together all ingredients except the chicken in a medium sized bowl.
  2. Lightly score the chicken pieces with ½ inch thick cuts.
  3. Turn to coat the chicken evenly with the marinade.
  4. Cover and refrigerate chicken mixture for one hour.
  5. Preheat oven to 350°F or turn on the grill to medium-high.
  6. 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.
  7. 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.
  8. Enjoy!

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