Tandoori chicken thighs
Anyone have or know a good site on a recipe to share?
The basic thing I've learned is to marinate in yogurt, cumin, coriander, turmeric, garlic, chili powder or cayenne, bay leaf, lemon juice.
Then brown in a pan and bake to finish.
Sound about right? Missing ingredients?
That looks like a good combination. I would definitely add ginger and garam masala. Those came to mind, and popped up when I did a quick search for tandoori chicken, so you might add those. Make your own garam masala if you can -- much better flavor. Just toast the spices and then grind.
You might try this rice if you're looking for a snazzy side. I just served it alongside a chicken curry -- delicious and fragrant.
Nigella's Pilaf for a Curry Banquet:
Not my recipe: garam masala 1/2 cup:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
I have everything but the cloves and saffron (saffron too costly at the moment), should be ok. Thanks for me forgetting the ginger!
There's a good article in this months (Jan.) Cooks Illustrated on Tandoori Chicken. Not only do they give you the marinade but recommended cooking method: bake on low heat and finish by broiling. I tried to find it on their website but you have to sign up, which I did not want to do.
You could by a box of Shan brand Chicken Tikka spice mix, add your fresh ingredients to the yoghurt along with a couple of tablespoons of the Shan Masala, marinate over night, then broil or bake. I wouldn't recommend browning in a pan. I have never heard of anyone doing that actually. Broiling would be best, but baking on high heat works well, too. Do you mean just the bone-in thigh, or the whole leg plus thigh bone-in? If it is the whole leg plus thigh, you could cover with foil for about 20 minutes during the baking to avoid burning (since they take longer), then remove the foil to get a slightly browned tandoori effect. If they are just thighs, no leg, uncovered for about 45 -50 minutes on very highest heat will do perfectly. I have used the Shan masala for this recipe many times, and I highly recommend it.
We grew up using Patak's tikka paste. The bright red hue and brightly spiced flavor will always be the taste of tikka and summers to me. As for cooking, I would go with luckyfatima's advice. Broil or bake on high heat. I prefer not to use foil for bone-in pieces as they seem to braise in their own juices more than bake as in a tandoor.
I have a recipe for Chicken Tikka on my website. The Marinade I use is:
1 container (180 g. / 6 oz.) plain natural yoghurt*
4 cloves garlic
4 bird chillies (prik ki nu)
1 tsp. chilli powder
1 tsp. coriander powder
1 tsp cumin powder
1 tsp garlic powder
1 tsp paprika
½ tsp ginger powder
½ tsp. dried mango powder (amchur or amchoor)
½ tsp. dried mint powder
1 heaped teaspoon Garam Masala (see recipe)
1 teaspoon cumin seeds (roasted)
1 tbsp. tomato paste.
3 tbsp. coriander leaves
2 tablespoons vegetable oil
2 teaspoons lemon juice
1 teaspoon salt
Put everything in a blender and pulse.
It tastes great and I normally use large drumsticks. I'm going to have to change this though because for more than a month the drumsticks here have been tiny (compared to the usual), so bone-in chicken legs will be my plan B.
No browning, straight under the broiler.
NO sub for fresh ginger. Bay leaf? DOn't get it, but whatevs.
Also, foodeater, you might wanna look for a recipe for Chicken Boti or Bothi. Tandoori ain't the only kebab in town. It's definitely well known, but just like anything else, once you dig a little further, you uncover new things you might like even more.
chicken tikka masala (i know you know that one! ;-).
and i hate it when restos do a half-a$$ed version of butter chicken (which uses tandoori chicken) or ctm (which uses the very similar chicken tikka), by not cooking the meat first in the tandoor, prior to putting it in the sauce!.