Tandoori Chicken 🍗 🌶 🥵 🔥

Name: Tandoori Chicken 🍗 🌶 🥵 🔥
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 big ziploc bag; Immersion blender or food processor; Bbq or campfire; 6 boneless chicken thigs; 1 tbsp butter; 3 cloves garlic, chopped; 1/2 onion, chopped; 1 tbsp or more of turmeric, powder; 3 inches ginger root, chopped; 2 cups yoghurt; 2 tbsp salt; 3 tbsp granulated sugar; 1 The cooled curry paste you made in step; 2-4 red scotch bonnet peppers, chopped; 1-2 red chilli peppers, chopped; 2 + tbsp paprika, powder; 5-10 drops red food color; Chilli flakes

Quayce Thomas @quayce

ottawa

Bright red, very spicy, extra juicy and packed with flavour. Great for smoking over a campfire or grilling on the BBQ. Goes great with home-made naan!

Where the Red comes from:
The idea is to get all the Red from chilies 🌶 - but that would make it too hot 🥵 for most to eat... so you can sub some spice with Red Food Color, Paprika, or Beet Juice.

Make it your way:
As long as you have 1+ cups of yoghurt , 2+ cloves of garlic, 1tsp+ of salt, and some chicken in an airtight bag in the fridge for 4+ hours, the processing will happen, and it will taste great. Everything else is up to you!

Notes:
- Don’t cook this inside (the spice)
- Wash your hands after touching the peppers
- the heat is in the pepper seeds.. you can leave them in, or wash them out.

Bright red, very spicy, extra juicy and packed with flavour. Great for smoking over a campfire or grilling on the BBQ. Goes great with home-made naan!

Notes:
- Don’t cook this inside (the spice)
- Wash your hands after touching the peppers
- the heat is in the pepper seeds.. you can leave them in, or wash them out.

Quayce Thomas @quayce

ottawa

Bright red, very spicy, extra juicy and packed with flavour. Great for smoking over a campfire or grilling on the BBQ. Goes great with home-made naan!

Notes:
- Don’t cook this inside (the spice)
- Wash your hands after touching the peppers
- the heat is in the pepper seeds.. you can leave them in, or wash them out.

Bright red, very spicy, extra juicy and packed with flavour. Great for smoking over a campfire or grilling on the BBQ. Goes great with home-made naan!

Notes:
- Don’t cook this inside (the spice)
- Wash your hands after touching the peppers
- the heat is in the pepper seeds.. you can leave them in, or wash them out.

Saved

Ingredients

20 mins to make + 4 days + 30 mins to cook

4 servings

Equipment
1big ziploc bag
Immersion blender or food processor
Bbq or campfire
Chicken
6boneless chicken thigs
Curry Paste
1 tbspbutter
3 clovesgarlic, chopped
1/2onion, chopped
1 tbspor more of turmeric, powder
3 inchesginger root, chopped
Yoghurt Mixture
2 cupsyoghurt
2 tbspsalt
3 tbspgranulated sugar
1The cooled curry paste you made in step
Red Ingredients
2-4red scotch bonnet peppers, chopped
1-2red chilli peppers, chopped
2+ tbsp paprika, powder
5-10 dropsred food color
Chilli flakes

Saved

Steps

20 mins to make + 4 days + 30 mins to cook

1

Make the curry paste by melting butter on medium heat in a small pan, and adding the Curry Paste ingredients. As it heats up, stir it so everything gets covered in yellow, and let it cook for 2-3 mins until the onions and garlic are soft. Remove from heat, transfer to a bowl and cool for 5-10 mins in the freezer. It should be dark yellow, and doesn’t taste good... but it smells like curry!
2

Make the Yoghurt Mixture by putting the Yoghurt Mixture Ingredients and the cooled Curry Paste in the blender. Blend it until it’s smooth. It should look like yellow yoghurt. It should taste intense. You’re going to lose a lot of flavour as it transfers to the chicken, so make it stronger by adding more of any of the Yoghurt Mixture ingredients, except more yoghurt. Leave it in the blender.
3

Make it Red, by adding the red ingredients to the Yoghurt Mixture, in the blender. Start small.. add a couple peppers, a couple drops of dye, and/or a bit of paprika, and blend it up, and see how it looks/tastes. Repeat this over and over, noticing how it’s going from yellow to orange to dark orange, to red. Wow - it really does take a lot to make it red! You don’t need to take it all the way to red, just remember that there will be a substantial flavour/spice loss, so more is okay.
4

Chop the chicken thighs into 3 (or don’t) and place them in the bag. Now pour Red Yoghurt Mixture over the chicken. Close the ziploc bag, squeezing out all the air as you do it. Air bubbles = baad. Once it’s closed, massage the Red Yoghurt Mixture into the chicken for a minute or so, making sure every bit of the chicken is coated. It should look like a package of marinating chicken that you might buy somewhere.
5

Put the bag of chicken in the fridge. Each day, make sure the seal on the bag is still good, then -without opening the bag- move the chicken pieces around and massage again, making sure that flavour is going to make it into every possible bite, from every possible angle. For optimal results, wait about 3 days.
6

When you want some, heat up the bbq and put some on the grill. Wait until the girls is hot enough to hear a sizzle sound when you put the chicken on the grill. You can cook it on high (500+ degrees) for a short amount of time (about 3 mins per side) or on low (200 degrees) for a long amount of time (10-15 mins per side).
7

Eat... finally