Tandoori-Style Boneless Skinless Chicken Thighs Recipe

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This recipe will work with any kind of chicken, but here, we are using quick-cooking, boneless, skinless chicken thighs. By the end of the recipe, the chicken will be so tender, you won’t even need a knife. Marinate the chicken first in full-fat Greek yogurt (you want a thick yogurt here), chili powder, cumin, turmeric, garam masala, coriander, grated ginger, and grated garlic. For the traditional deep red hue, you can either seek out Indian Kashmiri chili powder, or use red food coloring in the marinade. Because we’re using bright yellow turmeric and standard chili powder here, our chicken is going to take on an orange hue. 

Finally, you’ll just need a few pats of melted butter to brush over the chicken before broiling. This is the secret ingredient that gives the chicken that deliciously moist texture and rich flavor. You can optionally serve this with sliced onions, fresh lemon, and cooked rice. 

Collected by Cookingtom

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