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Gluten Free Tandoori Chicken on a plate beside fruited rice pilaf and a spinach salad with mango chutney dressing.
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Tandoori Chicken

My son calls this Red Chicken. Some recipes call for red food colouring to enhance the colour but I don't want to use food dye. The tomato paste and chili powder make it red enough for me.
Course Main Course
Cuisine East Indian
Keyword Tandoori Chicken
Prep Time 15 minutes
Cook Time 1 hour
Marinating time 4 hours
Servings 6 people
Calories 727kcal
Author Cinde Little

Ingredients

  • 12 bone-in, skin on chicken thighs

MARINADE/SAUCE

  • ¼ cup plain yogurt
  • ¼ cup olive oil
  • 2 tablespoon tomato paste
  • 1 teaspoon chopped ginger root
  • 1 teaspoon chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder (East Indian if you have it)
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne
  • 8 strands of saffron (optional)

Instructions

  • Combine sauce ingredients in a bowl. Pour over chicken and marinate 4 hours or overnight.

BARBECUE METHOD

  • Grill chicken over low or medium heat until browned. Transfer upper rack and finish cooking over indirect heat to internal temperature is 165℉, 45-60 minutes for bone-in thighs.

OVEN METHOD

  • Cook in 350°F oven for 45-60 minutes until cooked through.

Nutrition

Calories: 727kcal | Carbohydrates: 3g | Protein: 48g | Fat: 58g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 285mg | Sodium: 661mg | Potassium: 679mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
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