Description
This vibrant Tandoori Chicken Thighs recipe features flavorful marinated chicken grilled to perfection alongside colorful grilled vegetables and fluffy couscous. The chicken is coated in a rich blend of spices and thick curd, infusing it with authentic Indian tandoori flavors. Served with zesty lemon wedges and fresh coriander, this dish offers a balanced and satisfying meal perfect for a family dinner or special occasion.
Ingredients
Scale
Chicken Marinade
- 1 ½ cups 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
Chicken and Seasoning
- 5 chicken Maryland/thighs, scored lengthwise
- Salt to season
- Vegetable oil for barbecue
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
Couscous
- 2 ½ cups couscous
- 2 ½ cups water
- Salt to season
To Serve
- Lemon wedges
- ¼ cup coriander leaves, finely chopped
Instructions
- Prepare the Tandoori Marinade: In a large bowl, combine the thick curd, turmeric powder, red chilli powders (both regular and Kashmiri), coriander powder, garam masala, cumin powder, black salt, chaat masala, dry ginger powder, salt, grated garlic, grated ginger, and finely chopped coriander leaves. Mix thoroughly to create a smooth marinade.
- Marinate the Chicken: Score the chicken thighs lengthwise to allow the marinade to penetrate evenly. Coat the chicken pieces generously with the prepared tandoori marinade, ensuring all sides are covered. Cover and refrigerate for at least 3 hours, preferably overnight, to deepen flavors.
- Prepare the Vegetables: Toss the cubed red onion, red bell pepper, zucchini, baby corn, broccoli florets, and fennel cubes with the remaining ½ cup tandoori marinade, a pinch of salt, and vegetable oil. Set aside to marinate briefly while the chicken rests.
- Cook the Couscous: Bring 2 ½ cups of water to a boil in a pot. Add a pinch of salt and stir in the couscous. Remove from heat, cover, and let the couscous absorb the water for about 5 minutes. Fluff with a fork before serving.
- Grill the Chicken and Vegetables: Preheat a barbecue grill or grill pan over medium-high heat. Lightly oil the grill grates. Place the marinated chicken thighs on the grill and cook for about 6-8 minutes per side until cooked through and slightly charred. Simultaneously, grill the marinated vegetables until tender and slightly charred, approximately 8-10 minutes, turning occasionally.
- Assemble and Serve: Plate the grilled chicken thighs alongside the grilled vegetables and serve with the fluffed couscous. Garnish with freshly chopped coriander leaves and lemon wedges for squeezing over the dish to add a fresh, tangy finish.
Notes
- Marinating the chicken overnight enhances the depth of flavor significantly.
- If you don’t have access to a barbecue, a grill pan or oven broiler can be used as alternatives.
- Adjust the red chilli powder according to your heat preference for milder or spicier chicken.
- To keep couscous fluffy, avoid lifting the lid during the steaming process.
- Vegetable oil can be substituted with mustard oil for an extra authentic flavor if available.
Nutrition
- Serving Size: 1 chicken thigh with vegetables and couscous
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 110 mg
