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Tandoori chicken thighs

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food_eater79 Dec 16, 2008 04:35 PM

Anyone have or know a good site on a recipe to share?

Much appreciated.

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?

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  1. foxy fairy RE: food_eater79 Dec 16, 2008 05:20 PM

    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:

    http://www.foodnetwork.com/recipes/ni...

    1. f
      food_eater79 RE: food_eater79 Dec 16, 2008 07:21 PM

      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!

      1. c
        curiouscook RE: food_eater79 Dec 16, 2008 08:01 PM

        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.

        1. luckyfatima RE: food_eater79 Dec 16, 2008 10:25 PM

          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.

          1 Reply
          1. re: luckyfatima
            JungMann RE: luckyfatima Dec 17, 2008 06:48 AM

            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.

          2. CPla RE: food_eater79 Dec 17, 2008 01:53 AM

            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.

            CPla

            http://www.chefpla.com

            2 Replies
            1. re: CPla
              scubadoo97 RE: CPla Dec 17, 2008 06:26 AM

              I really like your website!

              1. re: scubadoo97
                CPla RE: scubadoo97 Dec 17, 2008 08:02 AM

                Thank You.

            2. alkapal RE: food_eater79 Dec 17, 2008 07:43 AM

              foodeater, as a devotee of great indian food, i link you on this thread from my "favorites" folder: http://chowhound.chow.com/topics/426644

              ps, def. add ginger to your o.p.-described mix, and -- use fresh garlic and fresh ginger. ain't no substitute! pps: nix the bay leaf.

              5 Replies
              1. re: alkapal
                f
                food_eater79 RE: alkapal Dec 17, 2008 08:27 AM

                Thanks a lot for all the responses. I'll let you know how it turned out. Looks like I have to go shopping again!

                1. re: alkapal
                  g
                  gordeaux RE: alkapal Dec 17, 2008 08:39 AM

                  DITTO
                  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.

                  1. re: gordeaux
                    alkapal RE: gordeaux Dec 18, 2008 02:03 AM

                    yep, i'm a boti fan (esp. lamb) and chick tikka! -- (esp. with the masala sauce).

                    1. re: alkapal
                      JungMann RE: alkapal Dec 18, 2008 06:57 AM

                      Count me as another boti fan. One of my favorite street foods! But what, pray tell, is this masala sauce for tikka? I've always eaten tikka dry, or at the very most, with a squeeze of lemon!

                      1. re: JungMann
                        alkapal RE: JungMann Dec 18, 2008 10:49 PM

                        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!.

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