Tandoori Chicken Marinade
This has been adapted from The Food of India - Authentic Recipes from the Spicy Subcontinent.
Servings: 10 servings
- 1 lb chicken thighs boneless, skinless
- 2 tbsp chili paste separated
- 1 lemon juiced and separated
- 1/2 tsp salt
- 1 cup Greek yogurt
- 1 tbsp ginger paste
- 2 cloves garlic smashed
- 1 tbsp vegetable oil
- 1 tsp Garam Masala
- Few drops Chemical Free red food coloring
Make cuts on the flesh of the chicken and place in a bowl with 1 tablespoon of chili paste, 1/2 lemon juiced and salt. Rub all over chicken and refrigerate for 30 minutes.
Next add the remaining ingredients to the bowl of chicken and rub all over to mix and cover completely. Refrigerate for 3 hours.
Grill chicken until cooked through and slightly charred. I grill at 350°F, 3 minutes first side, flip and 6 minutes, turn again then 1-2 minutes more depending on thickness of chicken. Allow to cool and shred. Use in recipe above or serve with slices of lemon.
Calories: 69kcal | Carbohydrates: 3.4g | Protein: 3.8g | Fat: 5g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.7g | Cholesterol: 6.4mg | Sodium: 183.4mg | Fiber: 0.4g | Sugar: 2g