Indian Tandoori Chicken

Ingredients

  • 3 lbs of skinless, boneless chicken thighs
  • 2 cups plain yogurt
  • 1/3 cup white wine vinegar
  • 1 tbs lemon juice
  • 1 tbs ground paprika
  • 1 tbs cayenne pepper
  • 1 tbs ground coriander
  • 1 tbs ground cumin
  • 6 garlic cloves, chopped
  • 1 tbs fresh ginger, grated
  • 2 bay leaves
  • 3 green peppers, seeded and cut into squares
  • Cut the chicken into bite sized pieces and put in a non-metallic bowl.
  • Add the yogurt, vinegar, lemon juice, garlic, ginger and bay leaves and mix well.
  • Cover and refrigerate overnight.
  • Soak 60 wooden skewers overnight.
  • Thread the chicken onto the skewers, alternating with the pepper squares.
  • Grill for 5-10 minutes or until the chicken is tender and cooked through.

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