About this recipe:Moist, luscious and delicious. Just the right blend of spices make this tandoori chicken one of my most requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.
350g natural yoghurt
2 teaspoons sea salt
1 teaspoon black pepper
1/2 teaspoon ground cloves
2 tablespoons freshly grated root ginger
3 cloves garlic, minced
4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16 chicken thighs
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:20min › Extra time:14hr40min › Ready in:15hr25min
In a medium bowl, stir together yoghurt, salt, pepper, cloves and ginger. Mix in garlic, paprika, cumin, cinnamon and coriander. Set aside.
Place chicken in a large resealable plastic bag. Pour yoghurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
Preheat an outdoor BBQ for direct medium heat. Oil the cooking grate with olive oil.
Remove chicken from bag, and discard marinade. With kitchen roll, wipe off excess marinade.
Place chicken on the BBQ, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 82 degrees C.