Description
AIP Tandoori Chicken is chicken marinated in yogurt, ginger, garlic and other spices and grilled in a special clay oven called as a Tandoor. This recipe tries to recreate some of the same flavors using a regular oven by using both the bake and broil settings.
Scale
Ingredients
- 1.5 lb. chicken thighs (boneless), cut into approximately 1 inch by 2 inch long pieces
For the marinade:
- 2 tbsp ginger garlic paste (see recipe below*)
- 3/4 tsp sea salt
- 2 tbsp coconut yogurt or 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tbsp AIP Garam Masala (see recipe below**)
- 1 tbsp avocado oil
- Extra avocado oil for baking
- lemon wedges and red onion slices for serving
*Ginger garlic paste:
- 2 whole garlic heads – peeled and cloves separated
- 2 inch by 1 inch piece of fresh ginger, peeled and roughly chopped
- 1/4 cup extra virgin olive oil
** AIP Garam Masala:
- 2 tbsp ground cinnamonÂ
- 1 tsp ground cloves
- 1/2 tsp ground mace
- 1 tsp ground ginger
Instructions
- Ginger Paste Method: Blend all the ingredients in a small food processor jar until you get a smooth paste. Transfer to an air tight container and keep in the refrigerator for up to 2 weeks.
- Garam Masala Method: Mix all ingredients in a dry mixing bowl and transfer them to an airtight spice jar. Makes about 3 tbsps.
Method for Tandoori Chicken:
- Dab dry the chicken pieces using paper towels. Keep aside.
- Add all the marinade ingredients into a large mixing bowl and mix well. Then drop the chicken thighs into the bowl.
- Using your hands, coat the thighs well with the mixture. Keep aside for anywhere between 30 minutes to 8 hours or overnight. If keeping longer than 30 mins, place in the refrigerator.
- Pre heat oven to 450 F. Line a baking tray with aluminum foil. Brush it lightly with Avocado oil. Then place the marinated thighs on the tray and bake at 450 F for 15 minutes. After 15 mins, take the tray out and flip the pieces and bake again for about 10 minutes more.
- Take the tray out and change the oven setting to Broil.
- Now place the tray back into the oven placing it on the top most rack about 6-8 inches away from the flame. Broil for 1-2 minutes or so until you see a couple char marks on the meat. Turn the oven off and take the tray out of the oven.
- Cover the chicken with aluminum foil and keep covered until it’s time to serve. Cut the thighs into 1/4 inch thick pieces and serve with sliced red onions and a salad on the side.
Recipe Notes:
- Nutritional Values are an estimation based on this exact recipe, if using that information for health reasons please calcualte your own macros.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 148
- Fat: 8g
- Carbohydrates: 2.5g
- Protein: 23g
