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Tandoori Chicken

Tandoori Chicken




  • 4 pounds chicken thighs
  • 2 tablespoons Better Than Bouillon® Organic Chicken Base
  • 1 1⁄2 cups plain yogurt
  • 2 tablespoons milk
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1⁄2 tablespoons garam masala
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon cayenne pepper
  • 1⁄4 teaspoon ground cloves
  • 1⁄4 cup freshly chopped cilantro


Mix the chicken base, yogurt, milk, lemon juice, garam masala, onion powder, garlic powder, paprika, cumin, cayenne pepper, and cloves in a small bowl. Add the marinade to a re-sealable plastic bag. Add the chicken thighs and toss to coat. Place the bag in the refrigerator for 8 hours or overnight.

Set the EGG for indirect cooking (with convEGGtor) at 400°F/204°C.

Remove the chicken thighs from the marinade and place each thigh directly onto the EGG, skin side down. Grill for 10 minutes. Turn the chicken thighs and grill for 30 – 35 minutes more or until the internal temperature is 165°F/74°C.

Remove the chicken thighs from the grill and serve immediately.

Serves 4

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