Create delicious Tandoori Chicken thighs in no time at all, using The Food Beaver’s 100% Natural, Authentic Indian Tandoori Seasoning for meat, fish and vegetables. With no artificial ingredients whatsoever. Tasty food, made simple! From Leigh-on-Sea, Essex, UK.
If you love the flavour of authentic Indian Tandoori, then you’ll love the flavour of The Food Beaver’s All Natural Tandoori Seasoning – simply add the seasoning to meat, fish or vegetables of your choice together with a little oil and leave to marinate in the fridge any time from 30 minutes up to 48 hours! Just add some plain greek style or natural set yoghurt and rub in before cooking to create a deliciously tasty home-cooked Tandoori flavour. It’s that simple!
Traditional Tandoori flavour has many different ingredients and spices, much of which you won’t find in the everyday kitchen cupboard. It’s also cooked in a very hot Tandoor clay oven which, unless you’re lucky enough to have one, is tricky to replicate as it gives a unique charring and smoky flavour to the food. The Food Beaver Tandoori Seasoning combines all the flavours of traditional Tandoori along with a gentle hint of smoke to make it all the more authentic without any hassle! Just cook your food on high heat on a BBQ, griddle pan or in the oven to achieve the best results whilst keeping the food juicy and flavoursome all over.
This Tandoori Chicken Thighs recipe is so simple and will have your tastebuds tingling immediately! You can marinate the meat for as long as 48 hours if you have time and your produce is really fresh, but even 30 minutes will be sufficient to get great flavour.
Tandoori Chicken Thighs – what you need:
2x fresh large chicken thighs per person – remove the skin and gently score the flesh in a criss-cross on both sides.
Approx. 10g or 1 tea spoon of The Food Beaver Tandoori Seasoning per person. Note: the seasoning is a mild heat.
1x tablespoon plain greek style or natural set yoghurt per person.
1 x wedge of lemon per person.
Chopped fresh coriander.
Sliced red chilli – optional for extra heat.
Ground nut, rapeseed or sunflower oil (these have a higher cooking temperature). You can also use mild olive oil if you don’t have the others. Note: I recommend you don’t use extra virgin olive oil as the flavour can be too strong and it will also burn at high temperature.
BBQ, oven or griddle pan.
Tandoori Chicken Thighs – what you need to do:
1. Firstly take your skinless, scored chicken thighs and add The Food Beaver Tandoori Seasoning as well as a drizzle of oil – rub in well. Leave to marinate in the fridge for 30 mins up to 48 hours if you have time. Before cooking, add the yoghurt to the chicken thighs and rub all over.
2. Get the BBQ, oven or pan up to a high heat (oven approx. 220°C/200°C fan). Cook the Tandoori chicken thighs for approx. 20-30 minutes, turning just a couple of times to ensure you get that charring on the surface whilst keeping the middle succulent and juicy. Note: cooking times may vary depending on the size of the portions – always check meat colour and temperature before serving.
3. Serve the Tandoori chicken thighs with fresh lemon juice, chopped coriander and fresh red chilli (optional) over the top.
Tasty food, made simple!
I hope you like this Tandoori Chicken Thighs recipe, made with The Food Beaver Tandoori Seasoning. As always, your feedback is most welcome so please comment below or get in touch at thefoodbeaver.com or through Facebook, Twitter and Instagram.
The Food Beaver.