Grilled Tandoori Chicken Thighs with Cilantro Chutney Aioli
Palak Patel, author of the cookbook The Chutney Life, created this weeknight-friendly recipe for grilled chicken thighs that achieves the rich, smoky taste of chicken cooked in a tandoori oven. She marinates the meat in a blend of yogurt, garlic, ginger, chaat masala and her tandoori rub. The yogurt helps tenderize the chicken, while the tandoori rub infuses the thighs with warming spices and a kick of heat from dried chiles. This chicken is versatile and perfect to use in bowls, tacos or wraps. Or serve it on its own with a flavor-packed aioli that combines mayo with a spoonful of Palak’s cilantro chutney, which was inspired by the one her mom made. It’s available exclusively at Williams Sonoma.
Ingredients:
- 2 lb. (1 kg) boneless, skinless chicken thighs
- 1/2 cup (4 oz./125 g) plain full-fat yogurt
- 2 Tbs. neutral oil, plus more for cooking
- 1/2 cup (3/4 oz./20 g) roughly chopped fresh cilantro (leaves and tender stems), plus more for garnish
- 6 garlic cloves, peeled
- 1/2-inch (12-mm) piece fresh ginger, grated
- 1 1/2 Tbs. tandoori rub
- 1 tsp. chaat masala
- 1 tsp. salt
For the cilantro chutney aioli (optional):
- 1/2 cup (4 fl. oz./125 ml) mayonnaise
- 1 to 2 Tbs. cilantro chutney
1 lemon, halved
Directions:
Pat the chicken thighs dry with paper towels and place in a large bowl.
In a small food processor, combine the yogurt, neutral oil, cilantro, garlic, ginger, tandoori rub, chaat masala and salt. Blend until smooth, stopping to scrape down the sides as needed. Pour all the marinade onto the chicken and use your hands to massage the chicken, coating the pieces evenly. Cover tightly and refrigerate for at least 3 hours or up to overnight.
Remove the chicken from the refrigerator at least 30 minutes before cooking. Heat a stovetop grill pan over medium heat and brush generously with neutral oil. When the grill is hot, place the chicken on the pan and cook, turning once, until cooked through, 6 to 8 minutes per side.
Meanwhile, make the cilantro chutney aioli: In a small bowl, stir together the mayonnaise and chutney. Set aside until ready to serve.
Transfer the chicken to a plate, squeeze the lemon all over and garnish with cilantro. Let the chicken rest for 8 to 10 minutes, then serve with the aioli. Serves 4.
Courtesy of Palak Patel, author of The Chutney Life
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