Simple Tandoori Chicken (One blend)

Tandoori chicken made with Tandoori Twist

Tandoori chicken doesn’t have to be complicated. This simple version uses only Tandoori Twist and a quick yogurt marinade to deliver bold flavor without the extra steps.

Serves: 4; Ready in 20 minutes (additional time for marination).

Ingredients

For the chicken marinade:

• 1 lb chicken skinless thighs or legs

• 3 tbsp Greek yogurt (use full fat to coat the chicken better)

• 1-2 tbsp Tandoori Twist

• 1 tsp salt

• ½ tsp lime juice

Serve With:

• Garnish with lime wedges, cilantro, and finish with a touch of Flavor Pop

• Serve with Raita (cooling yogurt dip that balances the spices)

Instructions

1. Marinade the chicken: Whisk the yogurt, Tandoori Twist, olive oil, salt, and lime juice into a large mixing bowl. Make ¾ inch slits in the chicken and add to the bowl. Marinade for at least 30 minutes up to 24 hours.

2. Cook the chicken:

   Grill (best)—Preheat grill to medium-high heat. Shake off excess marinade and cook for 20-25 minutes, turning occasionally, until charred and cooked through.

   Oven: Bake at 425F for 25-30 minutes, then broil for 3-5 minutes to get a light char.

   Air Fry: Preheat to 400F. Place chicken in single layer. Cook for 16-20 minutes, flipping halfway through.

3. Serve: Garnish with fresh cilantro, lime wedges, & add a pinch of Tandoori Twist for added boldness.

   Cooking Tips

   • Use just enough marinade to lightly coat the chicken. Too much will prevent a good char.

   • Add 1-2 tbsp Tandoori Twist per 1 lb of meat. Yogurt dilutes the spices. For bolder flavor add more Tandoori.

   • Sprinkle additional Tandoori Twist after grilling the chicken for extra boldness.

   Simple Pairings

   • Serve with my curry rice.

   • Pair with raita (cooling yogurt herb dip).

   • Add a fresh salad or grilled veggies.

   • With warm flat bread or naan.

   • Make it a bowl by adding chicken, rice, veggies, and a drizzle of raita.

   • Pair with sangria or a crisp Sauvignon Blanc.