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Tandoori Chicken

Tandoori Chicken is a classic Indian Dish. Mostly prepared by marinating the meat with yogurt and spices before putting it on skewers and placing it in a Tandoor. I, however, use my Kamado Joe to grill it up. At the end – the chicken comes out tender to the bone and absolutely delicious!

Ingredients:
1/2 piece cinnamon stick
6 dried red chillies (increase the count if you want the chicken spicier)
1 piece kokum phool. Easily available at any Indian Store.
2 star anise
6 cardomom peeled
2 bay leaves
12 black pepper pods
1 piece dagad phool. Easily available at any Indian Store.
6 cloves
1/2 tsp coriander seeds
1/2 tsp turmeric powder
1.5 cups of yogurt.
6-8 pieces chicken thighs – bone-in.

Take all the spices and dry roast on a non-stick for 2-3 minutes. Grind them to powder. Marinate the chicken in the ingredients above. Leave it overnight (preferred) or at least 4 hours. Start up your grill and bring the temp to 225-250. Put the chicken on and leave it till internal temp is close to 170-175.That usually takes about an hour or so for me.

Enjoy!

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