Thursday, June 20 2013, 03:09 PM MDT
Grilled Tandoori Tikka
As Aired on June 17, 2013
Recipe Courtesy of Saffron Valley
6 chicken thighs, boneless, skinless
2 tablespoons vegetable oil
1 teaspoon salt
3 teaspoons Tandoori Masala (any brand) or make your own
1/2-cup plain yogurt
2 tablespoon lemon juice
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chilli powder (optional)
1.) Place the chicken in a baking dish or large bowl.
2.) Combine the oil, Tandoori Masala, salt, yogurt and lemon juice, ginger, garlic paste, chilli powder and mix to a smooth sauce. Pour the marinade over the chicken. Smear well over the chicken and coat evenly, rubbing the marinade into the slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours.
3.) Preheat oven to 425 degrees.
4.) Place chicken in the preheated oven. Turn, baste as needed, and cook for 40 minutes. Let stand in the oven for 15 minutes before serving.
5.) Garnish with lemon and onion wedges.
Tandoori Masala Recipe:
2 tsps Coriander Seeds
2 tsps Cumin Seeds
2 inch pieces Cinnamon Sticks
1 tsp Whole Cloves
1 tsp Black pepper corns
4 Green Cardamoms
4 Bay leaves
1.) Roast all the spices together and blend in a spice blender or coffee grinder. Keep in an air tight container up to six months.
(Copyright 2013 Sinclair Broadcasting Group.)