Prep 7 hrs
Cook 15 mins
This is the best Tandoori chicken ever. Tangy. Spicy. Juicy. Soaked in delicious ghee.
- 8 boneless skinless chicken thighs
- 1 teaspoon saffron thread
- 1 teaspoon hot water
- 2 teaspoons salt
- 4 tablespoons lemon juice
- 1 small onion, roughly chopped
- 2 teaspoons fresh ginger, roughly chopped
- 1 teaspoon garlic, roughly chopped
- 1 tablespoon water
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 cup yoghurt, lightly whisked
- 1 teaspoon white pepper
- 1 teaspoon garam masala
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground nutmeg
- 2 tablespoons ghee, melted
- Wash the chicken pieces and pat them dry with a paper towel.
- Make a couple of deep diagonal slits across the thickest part of each piece with a sharp knife.
- Steep the saffron thread in hot water for 15 minutes.
- Combine the steeped saffron threads and water with the salt and lemon juice and rub well into the chicken pieces, particularly into the cuts.
- Leave to marinate for 1 hour. Drain the liquid off from time to time and pour over the chicken pieces.
- Blend the onion, ginger, garlic and water in a food processor until smooth. Set aside.
- Dry-roast the coriander and cumin seeds in a small frying pan and then grind them in a spice-mill or coffee-grinder.
- Add the freshly ground spices to the yoghurt, along with the blended paste, the white pepper, garam masala, chili powder, and the nutmeg. Mix well to combine.
- Coat the chicken pieces with the marinade. Marinade for 4-6 hours or overnight, covered, in refrigerator.
- When the marination is complete, evenly apply the melted ghee to the chicken pieces.
- Grill the chicken on high until done.
- Alternatively, you could pre-heat an oven to 400°F, then arrange the chicken in a single layer on a rack in a shallow baking tray. Bake for 15 minutes. Brush with the melted ghee and bake for a further 10 minutes. Ideally, you should cook the chicken in a Tandoor oven, but very few people outside of India own these.
- Serve hot and enjoy.