Tandoori Chicken is mouthwatering and full of different spices! Enjoy with seasoned corn and savor the flavors!
Preparation Time :
Prep Time: 5 minutes. Inactive Prep Time: 4-5 hours. Cook Time: 10-15 minutes.
For the marinade:
16 ounce tub of sour cream
1 teaspoon salt
2 tablespoons (1 ½ inches) ginger shredded
4-5 cloves garlic grated
2 tablespoons lemon juice
½ cup chopped coriander
3 tablespoons of Tandoori Masala
5 pounds chicken thighs
In a mixing bowl, mix the sour cream, salt, ginger, garlic, lemon juice, coriander, and the Tandoori Masala. To that, add the chicken and mix well so the marinade gets incorporated well into the chicken.
Store the marinated chicken in the refrigerator for at least 4-5 hours or overnight.
On a heated grill, place the chicken and grill until the chicken has turned to a dark orange brown and is fully cooked. Keep flipping the chicken until the chicken has been cooked thoroughly.
Serve the chicken with sliced onions and coriander for garnish.
For the corn, peel and place on top of the stovetop until the corn has been cooked. There are going to be popping sounds but that is okay.
Cut a lemon in half and place it on top of salt and red chili powder. Using the half cut lemon, rub against the corn to season the corn with the salt and red chili powder.