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Tandoori chicken


8-10 Skinless chicken thighs

For the marinade:

  • 4 cloves
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 5 green cardamom pods, seeds only
  • 1 black cardamom pod, seeds only
  • 5 cloves garlic
  • 1 tablespoon fresh ginger, finely chopped
  • 1 cup thick plain yogurt (such as Greek)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sea salt
  • 1 tablespoon sweet smoked paprika
  • 2 teaspoons red Kashmiri chilli powder
  • 1 teaspoon ground turmeric
  • 4 tablespoons vegetable oil


  1. Heat a dry pan with a heavy bottom over medium heat. Add the cloves, cumin seeds, coriander seeds and cardamom seeds. Stir regularly to prevent burning and toast until you smell a rich aroma, about 2-3 minutes. Immediately place the seeds in a dish to cool and stop cooking. Once cool, use the BLACK+DECKER kitchen wand™ spice grinder attachment to grind to a powder.
  2. Add the garlic, ginger, oil, and 2 tablespoons of water to the mixing cup and blend to a puree with the immersion blender attachment.
  3. Put the yogurt in a large, non-reactive (glass) bowl and add the spice powder, puree, and remaining marinade ingredients. Stir to thoroughly combine.
  4. Cut deep, diagonal slices into the tops of each piece of chicken thigh. (About 3 slashes per piece, depending on the size.)
  5. Add to the marinade. Make sure they are thoroughly coated on all sides and rub the marinade inside each of the slashes.
  6. Leave for least 4 hours or preferably overnight (the longer the better for a rich flavors).
  7. Preheat the oven to 400°F
  8. Place the chicken thighs on a roasting rack and roast the chicken for 25-30 minutes (or until the juices of the chicken run clear when a knife is penetrated in the thickest part near the bone).

Serve immediately with rice, raita, and/or fresh naan bread.