| Cuisine: Indian | Type: Main Course | Serves: 4-6 |
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Source:
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Better Homes & Gardens, Global Flavors Magazine 2025 |
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Attributes:
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Grill, Book |
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Comments:
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A grilled version of the classic dish cooked in a tandoor. It needs at least and hour to marinate, but is otherwise simple and quick to prepare. |
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Serving Suggestions:
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We serve this with Turmeric Rice. Just add a little turmeric to the water used to cook the rice. Stir in some diced green onion when done, prior to serving. |
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Ingredients:
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6 skinless, boneless chicken thighs (you can use bone-in if you prefer) 1-1/2 tsp. paprika 1 tsp. salt 1 tsp. ground coriander 1 tsp. garam masala 1 tsp. ground cumin 1/2 tsp. black pepper 1/4 tsp. cayenne pepper 1/4 cup plain whole milk Greek yogurt 3 tbs. vegetable oil 2 tsp. finely chopped fresh ginger 1-1/2 tsp. minced garlic Turmeric rice Lemon wedges, optional Fresh cilantro |
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Instructions:
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1. Using a sharp knife, make short, deep slits in several spots across the top of each chicken thigh. In a small bowl, combine the next seven ingredients (through cayenne). Sprinkle evenly over both sides of the chicken pieces, rubbing in with your fingers. 2. In a large bowl, whisk together yogurt, oil, ginger, and garlic. Add the chicken to the bowl, turning it so it is fully coated with the yogurt mixture. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours. 3. Grill chicken, covered on a greased grill rack over medium heat, turning once, until done, 12-15 minutes. If using bone-in thighs, it will take about 10 minutes longer. 4. Serve with Turmeric Rice and grilled lemon wedges (if using). Top with cilantro. |
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Related recipes:
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None |
2025-11-22