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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Tandoori Bone – In Chicken Thigh Recipe

Tandoori Bone – In Chicken Thigh Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Tandoori Bone – In Chicken Thigh Recipe
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 pieces bone-in chicken thighs; 1 cups plain whole-milk yogurt; 2 tbs fresh lemon juice; 4 pieces garlic cloves, minced (about 1 tbsp); 1 tbs fresh ginger, grated; 1 tsp red chili powder (adjust for heat); 1 tsp kashmiri red chili powder (for color, optional); 3 tsp ground black pepper; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1.5 tsp salt; 2 pieces green chilies, finely slit; 2 tbs vegetable oil (for marinade); 1 tbs butter or ghee (optional, for brushing); 2 pieces fresh lemon wedges; 2 tbs fresh cilantro, chopped; 1 pieces onion, thinly sliced (for serving)

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time3h 10m

Serves4

A dish made of bone – in chicken thigh pieces marinated in a mixture that includes yogurt, lemon juice, garlic, ginger, red chili powder, black pepper, and green chili.

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Ingredients

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Chicken & Marinade

6 pieces bone-in chicken thighs

1 cups plain whole-milk yogurt

2 tbs fresh lemon juice

4 pieces garlic cloves, minced (about 1 tbsp)

1 tbs Fresh ginger, grated

1 tsp red chili powder (adjust for heat)

1 tsp kashmiri red chili powder (for color, optional)

3 tsp ground black pepper

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Garam masala

1 1/2 tsp Celtic sea salt

2 pieces green chilies, finely slit

2 tbs vegetable oil (for marinade)

Finishing & Garnish

1 tbs butter or ghee (optional, for brushing)

2 pieces fresh lemon wedges

2 tbs Fresh cilantro, chopped

1 pieces onion, thinly sliced (for serving)

Method

Chicken & Marinade

Prepare chicken

Pat the chicken thighs dry with paper towels. Make 3 shallow slashes through the skin and flesh of each thigh (about 1/2 inch deep) to help the marinade penetrate.

Make marinade

In a large bowl combine the yogurt, lemon juice, minced garlic, grated ginger, red chili powder, kashmiri chili powder (if using), ground black pepper, ground cumin, ground coriander, garam masala, salt, and vegetable oil. Whisk until smooth and homogenous.

Add green chilies

Stir in the finely slit green chilies into the marinade so their heat distributes through the mixture.

Marinate chicken

Add the slashed chicken thighs to the bowl and massage the marinade thoroughly into each piece, making sure it gets into the slashes and coats under the skin where possible. Cover tightly and refrigerate for at least 4 hours and preferably overnight (8–12 hours) for best flavor. If short on time, marinate at least 1 hour.

Cook & Finish

Bring to room temperature

Remove the marinated chicken from the refrigerator 30 minutes before cooking so it comes closer to room temperature; this ensures even cooking.

Preheat oven or grill

If using an oven, preheat to 220°C (425°F). If using a charcoal or gas grill, prepare for medium-high direct heat. Line a baking tray with foil and place a wire rack on top if roasting in the oven to allow air circulation and even char.

Arrange chicken

Place the thighs skin-side up on the rack or directly on the grill grates, spacing them so air can circulate and heat can char evenly.

Cook (oven method)

Roast in the preheated 220°C (425°F) oven for 25–30 minutes, basting once halfway through with a little melted butter or ghee if desired. For a more charred exterior, switch to broil/grill for the last 3–5 minutes while watching carefully to avoid burning.

Cook (grill method)

Grill over medium-high heat 6–8 minutes per side, turning once, until the internal temperature at the thickest part near the bone reaches 74°C (165°F). Cook longer if needed, and move to a cooler zone if exterior is charring too quickly.

Rest

Remove the chicken from heat and let rest for 5–7 minutes to allow juices to redistribute. Brush with the optional butter or ghee for gloss and extra flavor.

Garnish & serve

Transfer to a serving platter. Sprinkle chopped cilantro over the chicken, add lemon wedges and sliced onion on the side. Serve hot.