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Home / Food and Wine Pairings / Tandoori Chicken

Tandoori Chicken

Judith Papesh, Contributor
Wine Pairings:  

Tandoori chicken is one of those spicy, complex dishes that can be enjoyed any night of the week. Earthy and savory spices like turmeric, garam masala, and chili are at the heart of this dish, which has a bit of yogurt tang and is capped off with high-temperature cooking for a bit of char. 

Since you’ve found yourself on the flavor express rather than overdo savory elements, we’re pairing it with the dark fruits and spices of the Fortuity 2018 DuBrul Vineyard Syrah. The DuBrul vineyard is one of Washington’s best, and this distinctive Syrah has loads of complex dark berry, raspberry, and blueberry aromas with a hint of its own coriander and spice. Those dark berry and fruit notes continue on the palate and complement the complex and earthy flavors of the Tandoori chicken.

Ingredients

  • 1.5 pounds skinless chicken thighs
  • 1 cup full fat Greek yogurt
  • 2 cloves grated garlic
  • 2 teaspoons grated ginger
  • 1½ teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice
  • 1½ tablespoons olive oil
  • 1 tablespoon chopped cilantro leaves to garnish

Steps

1.

Prepare the Tandoori marinade

In a large bowl, stir together the Greek yogurt, garlic, grated ginger, coriander, garam masala, red chili powder, ground cumin, turmeric, sea salt, black pepper, olive oil and lemon juice.  Adjust the salt and spice/heat levels as needed.

2.

Pat the chicken dry with paper towels and make deep slits in the thighs with a sharp paring knife. Add the chicken to the marinade and mix thoroughly to coat the chicken pieces. 

3.

Cover the bowl with plastic wrap and place in the refrigerator for at least 6 hours or overnight.

4.

Make the Tandoori Chicken

Preheat the oven to 425 F. Let the marinated chicken come to room temperature (about 10 minutes) as you prepare the baking pans.

5.

Line two shallow baking pans with aluminum foil and put a wire rack in each. Spray the racks with olive oil.

6.

Remove the chicken pieces from the bowl, shaking off any excess marinade, then arrange them on the pans leaving plenty of room between each piece.

7.

Bake the chicken for 25 to 30 mins, turning the pieces at the halfway point, 12 to 15 minutes. The chicken should char in spots and will be done when an instant read thermometer reaches 165 F. (If you prefer more charred spots you can put the chicken under the broiler for 2 to 3 minutes, taking care not to overcook them.)

8.

Remove to a platter and rest for 5 minutes before serving. Garnish with chopped cilantro and serve with chutney, rice or naan.

Chef Image

About Judith Papesh, Contributor

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