Tandoori Chicken

Recipe adapted from Better than Bouillon. For more information about Better than Bouillon, visit betterthanbouillon.com.

Ingredients

  • 4 pounds chicken thighs
  • 2 tablespoons Better Than Bouillon® Organic Chicken Base
  • 1 1⁄2 cups plain yogurt
  • 2 tablespoons milk
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1⁄2 tablespoons garam masala
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon cayenne pepper
  • 1⁄4 teaspoon ground cloves
  • 1⁄4 cup freshly chopped cilantro

Instructions

Mix the chicken base, yogurt, milk, lemon juice, garam masala, onion powder, garlic powder, paprika, cumin, cayenne pepper, and cloves in a small bowl. Add the marinade to a re-sealable plastic bag. Add the chicken thighs and toss to coat. Place the bag in the refrigerator for 8 hours or overnight.

Set the EGG for indirect cooking (with convEGGtor) at 400°F/204°C.

Remove the chicken thighs from the marinade and place each thigh directly onto the EGG, skin side down. Grill for 10 minutes. Turn the chicken thighs and grill for 30 – 35 minutes more or until the internal temperature is 165°F/74°C.

Remove the chicken thighs from the grill and serve immediately.

Serves 4

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4 thoughts on “Tandoori Chicken

  1. Hi,
    Love my Big Green Egg. I have a question about the Tandori chicken recipe above. How long does it cook indirectly at 400F before changing to direct cook? Thanks.

  2. What is the chopped cilantro for? Is it for garnish? Or part of the marinade (if so, the instructions forgot to say to add this ingredient).

  3. We made this with boneless skinless breasts (personal preference for chicken). We halved the recipe for three breasts and we were fighting over who got the leftovers for lunch. Will be making again. We had this with saffron rice, steamed carrots, and naan. I didn’t have fresh cilantro so we sprinkled a little dried over when we served it.

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