Tandoori Chicken

1 hr 30 mins



One of the most popular dishes in Indian cuisine, Tandoori Chicken is adored by many around the globe. Unfortunately, many people are actually intimidated by its name, as it sounds like it’s going to be a challenge to make. Well, it’s not exactly that difficult and you don’t need a Tandoor oven to create that authentic flavour too.
Marinated overnight with in yogurt, citrus and spices, this gnarly, tender tandoori chicken has incredible depth of flavours that will leave you wanting more. For more delicious, guilt-free yummy ideas with added benefits of calcium and protein: try Farmers Union Greek Style Yogurt. #SimpleMadeDelicious #FarmersUnion #GreekYogurt
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1-1 .2 kg chicken thighs (skinless)
350g Farmers Union Greek Style Yogurt
4tbsp ghee
60g shallots
30g ginger
20g garlic
1tbsp garam masala
1tbsp chilli powder
1tsp sugar
2tsp salt
A drop of red food colouring



Clean and pat dry chicken thigh. Make slashes on the meat. Place a deep bowl.
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Blend 60g shallots, 30g ginger and 20g garlic into a fine paste. Depending on blender/food processor used, add water if needed.
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Add to paste 4 tbsp ghee, 1 tbsp garam masala, 1 tbsp chilli powder, 1 tsp sugar, 2 tsp salt and a drop of red food colouring.
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Add 350g Farmers Union Greek Style Yogurt. Mix well
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Mix to coat the marinade evenly on the chicken thigh.
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Refrigerate overnight to marinate. Remove chicken from fridge and let it rest 30 minutes in room temperature before grilling.
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Preheat oven to 200°C.
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Place chicken thighs on a rack in a baking tray. Roast for 20 minutes.
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Turn chicken over. Baste chicken with marinade and continue roasting for another 20 minutes or until chicken thighs are cooked through and there are charred bits at the edges.
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Arrange chicken on a serving plate.
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Garnish and served with Greek Style Yogurt.
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