Tandoori Chicken
Our take on this traditional Indian dish full of bold and spicy flavors will impress the family with a delicious dinner.
Prep
Make the Marinade
Measure and add the marinade ingredients to the blender. Blend on high until well incorporated. Reserve 1/2 cup of the marinade for a dipping sauce. Add the remaining marinade to a large resealable plastic bag.
- Garlic Clove(finely chopped)4
- Ginger(finely chopped)2 Tbsps.
- Plain Greek Yogurt1 cup
- Lemon Juice⅓ cup
- Yellow Curry Powder2 ½ Tbsps.
- Cumin1 tsp.
- Turmeric1 tsp.
- Smoked Paprika1 tsp.
- Cayenne Pepper1 tsp.
- High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.
- Honey1 Tbsp.
- Kosher Salt1 tsp.
- Black Pepper(ground)⅛ tsp.
Marinate the Chicken
Toss the chicken with the marinate, then place the bag in the fridge and marinate for up to 1 hour.
Preheat the Oven and Prepare the Baking Sheet
Set the oven 450°F/ 235°C, and adjust the rack to the top. Line the bottom of the baking sheet with foil and place the roasting rack on top.
Skewer the Chicken
Remove the chicken from the refrigerator and place 3-4 pieces on each skewer, alternating with the scallions.
- Chicken Thighs(cut into 1" cubes)2 lbs.
- Scallions(cut into 1" pieces)1 bunch
Wrap the Skewers in Foil
If you using wooden skewers, cover both ends of each skewer with aluminum foil to prevent them from burning.
Cooking Steps
1. Roast the Chicken
Roast at 450°F/ 232°C, for 25 minutes or until the chicken is browned and cooked through.
2. Serve as Desired
Serve alongside the reserved marinade for dipping and a side of our Cauliflower Couscous
Let’s Get Cooking!
Get the latest recipes, tips and tricks from the Cue test kitchen!