Tandoori Chicken

480 Min.
40 Min.
4
Ingredients
4
pounds chicken thighs
4 pounds chicken thighs
2
tablespoons Better Than BouillonĀ® Organic Roasted Chicken Base
2 tablespoons Better Than BouillonĀ® Organic Roasted Chicken Base
cups plain yogurt
1½ cups plain yogurt
2
tablespoons milk
2 tablespoons milk
2
tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice
tablespoons garam masala
1½ tablespoons garam masala
1
tablespoon onion powder
1 tablespoon onion powder
1
tablespoon garlic powder
1 tablespoon garlic powder
1
tablespoon paprika
1 tablespoon paprika
1
teaspoon ground cumin
1 teaspoon ground cumin
½
teaspoon cayenne pepper
½ teaspoon cayenne pepper
¼
teaspoon ground cloves
¼ teaspoon ground cloves
¼
cup freshly chopped cilantro
¼ cup freshly chopped cilantro
Directions
  1. 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.
  2. Preheat the grill to 400 °F.
  3. Remove the chicken thighs from the marinade and place each thigh directly onto the grill, skin side down. Grill for 10 minutes. Turn the chicken thighs and grill for 30 - 35 minutes more or until the internal temperature is 165 °F.
  4. Remove the chicken thighs from the grill and serve immediately.

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