This recipe is very simple and easy. It is based off of Jamie Oliver and Chef Harpal Singh’s version of tandoori chicken. It can be skewered or not, BBQ grilled, oven baked, or stove top grilled. It is one of my favorite dish to order. Usually the restaurant version is vibrant red because they use food coloring. You may get away with adding more paprika, hot pepper like cayenne, tomato paste, or annatto powder to get the red coloring, but I don’t. I don’t mind the deep yellow color from the turmeric, for I seldom care about the aesthetics. I care more about the taste. I prefer chicken thighs but you can use any type of meat. I think this would be a good satay marinade as well with pork loin.
You will need: 4-5 boneless chicken thighs or 3 large chicken breasts
Marinade #1 (15-20 minutes)
1 tsp Salt
1 tsp Red chili powder (cayenne)
1 tsp Ginger (grated)
1 tsp Garlic (grated)
1 tbsp Lemon juice
Marinade #2 (minimum of 2 hours-overnight)
1 tsp Salt
2 Cloves garlic (grated)
1 inch Ginger (grated)
1/2 tsp Paprika
1/2 tsp Turmeric
1 tsp Curry powder or Garam masala
9 1/2 tbsp Greek yogurt (plain)
4 tbsp ground/finely grated Onion
Bake the whole pieces on a rack at 425°F for 30 minutes. Ideal internal temp should be 165°F, so check every 5 minutes.
Broil them for a couple of minutes to get a bit of charring. This is best served with Naan, rice, or both.