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Preparation Time : 20
Cook Time : 20
Total Time : 40
cumin powder 1 tsp
coriander powder 1 tsp
madras curry powder 2 tsp
turmeric powder 1 tsp
mint sauce 1 tsp
kashmiri chili powder 2 tsp
coriander stems/leaves chopped 1 tsp
salt 1 tsp
dried fenugreek leaves 1 tsp
Patak's tandoori marinade 1 tsp
garlic ginger paste 1 tsp
vegetable oil 3 tsp
boneless skinless chicken thighs 2 nos
lemon juiced 1 tsp
Combine all the ingredients for the tandoori marinade in a stain proof bowl.
Cut each thigh into 4 pieces.Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
Soak skewers in water for 30 minutes.
Add the lemon juice to the chicken. Mix to combine. Let stand no more than one hour.
Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.
Remove chicken from marinade. Use gloves if you have them. Tandoori marinade stains something fierce. Skewer the chicken.
Grill chicken 15-20 minutes.
Remove from skewers and put the chicken on a plate. Serve hot.
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