Twice-Cooked Mock Tandoori Chicken Recipe

Name: Twice-Cooked Mock Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs, skin and bone left intact; 2 tablespoons peanut oil or 2 tablespoons vegetable oil; 1 medium onion, chopped; kosher salt; fresh ground black pepper; 4 -5 garlic cloves, smashed; 2 inches piece ginger, peeled and chopped or 2 teaspoons ground ginger; 1 tablespoon ground coriander; 1 teaspoon ground cardamom; 1 tablespoon paprika; 1 teaspoon ground cumin; chopped fresh chili peppers (optional) or crushed red pepper flakes, to taste (optional); 3 cups plain yogurt

Servings: persons

8 chicken thighs, skin and bone left intact
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1 medium onion, chopped
kosher salt
fresh ground black pepper
4 -5 garlic cloves, smashed
2 inches piece ginger, peeled and chopped or 2 teaspoons ground ginger
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 tablespoon paprika
1 teaspoon ground cumin
chopped fresh chili peppers (optional) or crushed red pepper flakes, to taste (optional)
3 cups plain yogurt

1
["Preheat oven to 300u00b0F Place chicken in a single layer in a 13x9"" baking dish, skin side up.", "In a large skillet over medium flame, heat oil until it shimmers. Add onions, salt and pepper, and sweat onions until limp, translucent and just barely beginning to color, about 2 minutes. Add garlic and ginger and cook 2 minutes more, until very fragrant. Add coriander, cardamom, paprika, cumin and cayenne or chili (if using) and cook no more than 1 minute, until fragrant. Off heat, stir in yogurt, then pour over the chicken, spreading evenly. Cover with foil and bake 90 minutes, until chicken is barely cooked through. (May be refrigerated up to a day at this point; allow to cool slightly before storing the whole pan in the chill chest.).", "Heat grill, grill pan or broiler to high. Remove chicken from yogurt sauce, scraping off any excess sauce. Grill, turning once or twice, until skin is crisp and charred and meat is heated through, about 15 minutes. Serve hot or at room temperature, with a side of cucumber raita."]

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 chicken thighs, skin and bone left intact, 2 tablespoons peanut oil or 2 tablespoons vegetable oil, 1 medium onion, chopped, kosher salt, and more.

Yes, Twice-Cooked Mock Tandoori Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Twice-Cooked Mock Tandoori Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions