Not many of us have access to a Tandoori oven. But with British Class Tandoori Masala, you can achieve the same flavour in your barbecue grill.
Try this simple and aromatic recipe and let us know what you think.
2 ½ lbs (8 thighs) chicken thighs skin on
1 cup Plain 2% Yogurt
2 tbsp British Class Tandoori Masala
1 tbsp Cool Runnings Chicken Seasoning
In a large zip-seal bag make a marinade by mixing together yogurt, British Class Tandoori Masala and Cool Runnings Chicken Seasoning.
Add the chicken thighs to the marinade and toss to ensure every piece of chicken is well coated.
Remove as much air as possible from the bag and seal it. Lay it flat on a plate and allow the chicken to marinate in the fridge for at least 2 hours.
Preheat your barbecue to 300°F (medium heat) and grill the chicken on both sides until cooked through about 20 minutes.
If the chicken starts to burn, lower the heat to 225°F (medium-low) or move the meat to a higher rack.