Description
Tender and flavorful Tandoori Chicken Thighs marinated in a vibrant blend of spices and thick curd, grilled to perfection and served with a medley of grilled vegetables and fluffy couscous. This dish combines traditional Indian flavors with a healthy grilled preparation, making it perfect for a hearty and satisfying meal.
Ingredients
Scale
For the Tandoori Chicken Marinade
- 1 ½ cup thick curd
- ¼ tsp turmeric powder
- 2 tsp red chilli powder (adjust to heat preferences)
- 1 tsp Kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp garam masala
- 1 tsp cumin/jeera powder
- ¼ tsp black salt/kala namak
- ½ tsp chaat masala
- ¼ tsp dry ginger powder
- Salt (to season)
- 2 garlic cloves; grated
- 1 inch ginger; grated
- 2 tbsp fresh coriander leaves; finely chopped
For the Chicken
- 5 chicken Maryland/thighs; score lengthwise
- 1 cup tandoori marinade
- Salt; to season
- Vegetable oil (for barbecue)
For the Grilled Vegetables
- 1 red onion; cut into cubes
- 1 red bell pepper; cut into cubes
- 1 medium zucchini; cut into cubes
- 1 punnet baby corn
- 1 small broccoli; florets separated
- 1 small fennel bulb; cut into cubes
- ½ cup tandoori marinade
- Salt (to season)
- Vegetable oil; for grilling
For the Couscous
- 2 ½ cups couscous
- 2 ½ cups water
- Salt; to season
To Garnish
- Lemon wedges
- ¼ cup coriander leaves; finely chopped
Instructions
- Prepare the Tandoori Marinade: In a large bowl, combine thick curd, turmeric powder, red chilli powder, Kashmiri red chilli powder, coriander powder, garam masala, cumin powder, black salt, chaat masala, dry ginger powder, salt, grated garlic, grated ginger, and chopped fresh coriander leaves. Mix thoroughly to form a smooth marinade.
- Marinate the Chicken: Score the chicken thighs lengthwise to allow the marinade to penetrate deeply. Season with salt, then coat the chicken evenly with 1 cup of the prepared tandoori marinade. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
- Marinate the Vegetables: In a separate bowl, toss the red onion, red bell pepper, zucchini, baby corn, broccoli florets, and fennel cubes with ½ cup of the tandoori marinade, salt to taste, and a drizzle of vegetable oil. Set aside to marinate for about 30 minutes.
- Prepare the Couscous: Bring 2 ½ cups of water to a boil in a saucepan. Add salt to taste. Remove from heat, and stir in the couscous. Cover the saucepan and let it sit for 5-10 minutes until the couscous absorbs all the water. Fluff with a fork before serving.
- Grill the Chicken and Vegetables: Preheat a barbecue grill or grill pan over medium-high heat and brush with vegetable oil to prevent sticking. Place the marinated chicken thighs on the grill and cook for 6-8 minutes per side or until fully cooked and charred at edges. Grill the marinated vegetables alongside, turning occasionally until tender and lightly charred, about 8-10 minutes.
- Serve: Arrange the grilled chicken thighs and vegetables on a serving plate. Place the fluffed couscous beside them. Garnish with chopped coriander leaves and lemon wedges for squeezing over. Serve hot and enjoy the vibrant flavors of this traditional tandoori feast.
Notes
- For even better flavor, marinate the chicken overnight.
- Adjust the chili powder according to your heat tolerance.
- You can substitute chicken thighs with chicken breasts but thighs remain juicier.
- If you don’t have a grill, use a grill pan or bake under a broiler.
- Ensure to fluff the couscous properly to avoid clumping.
Nutrition
- Serving Size: 1 chicken thigh with vegetables and couscous (approx. 1/5 of recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 110 mg
