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Tandoori Chicken

About the Recipe

This popular Indian dish where marinated chicken is grilled on flat BBQ kebab skewers which are lowered down through the top of the dome.

Ingredients

  • 4 pounds chicken thighs

  • 2 tablespoons Better Than Bouillon® Organic Chicken Base

  • 1 1⁄2 cups plain yogurt

  • 2 tablespoons milk

  • 2 tablespoons freshly squeezed lemon juice

  • 1 1⁄2 tablespoons garam masala

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 1 tablespoon paprika

  • 1 teaspoon ground cumin

  • 1⁄2 teaspoon cayenne pepper

  • 1⁄4 teaspoon ground cloves

  • 1⁄4 cup freshly chopped coriander


Preparation

Mix the chicken base, yogurt, milk, lemon juice, garam masala, onion powder, garlic powder, paprika, cumin, cayenne pepper, and cloves in a small bowl.


Add the marinade to a re-sealable plastic bag. Add the chicken thighs and toss to coat. Place the bag in the refrigerator for 8 hours or overnight.


Set the EGG for direct cooking


Remove the regulator from the top of the egg dome


Bend the skewers at the top so they clip over the opening at the top of the dome.


Remove the chicken thighs from the marinade carefully thread on to the metal skewers.


Lower the skewered chicken down through the opening and clip in place


Cook the chicken thighs for 30 – 35 minutes or until the internal temperature is 165°F/74°C.


Remove the chicken skewers using heat protective gloves then remove the thighs from the skewers and serve immediately.

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