Let's be honest. We LOVE British Indian Cuisine. J found an amazing cookbook from The Curry Guy and we cook our way through the book regularly. With a few modifications, even our toddler loves this dish. It's best on a grill but we've made it on the stove and in the oven with similar results.
- 6-8 boneless skinless chicken thighs or cubed chicken breast
- Juice of two lemons
- 1 tablespoon salt
- 2 cups plain yogurt
- 2 tablespoons garlic puree
- 1 tablespoon ginger puree
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon freshly ground black pepper
- 1 teaspoon salt
- 2 leave green jalapeños, finely chopped we leave this out when our toddler is eating with us
- 1 leaves bunch of cilantrofinely chopped
Using a sharp knife, make three slits in each chicken if leaving whole, if you're going the kabob method, dice up the chicken into 1-inch cubes.
Squeeze the lemon juice all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade.
Place all the marinade ingredients in a food processor and blend to a fine paste. Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken. We often stick the chicken and the marinade into a ziptop bag and let marinate for a few hours up to overnight in the refrigerator. You can let it marinate for up to 48 hours, the longer the better!
When ready to cook, either preheat your cast iron skillet or preheat your grill. An important note from the Curry Guy that is good for all things grill related: "You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot."
Cook the tandoori chicken turning occasionally until the chicken is cooked through and the edges are blackened.
I love this dish and everything else The Curry Guy comes up with. He never lets us down!