AIP tandoori chicken

Ingredients

• 1.5 lb. chicken thighs (boneless), cut into approximately 1 inch by 2 inch long pieces

For the marinade:

• 2 tbsp ginger garlic paste (see recipe below*)

• 3/4 tsp sea salt

• 2 tbsp coconut yogurt or 2 tbsp lemon juice

• 1 tsp apple cider vinegar

• 1 tbsp AIP Garam Masala (see recipe below**)

• 1 tbsp avocado oil

• Extra avocado oil for baking

• lemon wedges and red onion slices for serving

*Ginger garlic paste:

• 2 whole garlic heads – peeled and cloves separated

• 2 inch by 1 inch piece of fresh ginger, peeled and roughly chopped

• 1/4 cup extra virgin olive oil

** AIP Garam Masala:

• 2 tbsp ground cinnamon 

• 1 tsp ground cloves

• 1/2 tsp ground mace

• 1 tsp ground ginger

Instructions

1. Ginger Paste Method: Blend all the ingredients in a small food processor jar until you get a smooth paste. Transfer to an air tight container and keep in the refrigerator for up to 2 weeks.

2. Garam Masala Method: Mix all ingredients in a dry mixing bowl and transfer them to an airtight spice jar. Makes about 3 tbsps.

Method for Tandoori Chicken:

1. Dab dry the chicken pieces using paper towels. Keep aside.

2. Add all the marinade ingredients into a large mixing bowl and mix well. Then drop the chicken thighs into the bowl.

3. Using your hands, coat the thighs well with the mixture. Keep aside for anywhere between 30 minutes to 8 hours or overnight. If keeping longer than 30 mins, place in the refrigerator.

4. Pre heat oven to 450 F. Line a baking tray with aluminum foil. Brush it lightly with Avocado oil. Then place the marinated thighs on the tray and bake at 450 F for 15 minutes. After 15 mins, take the tray out and flip the pieces and bake again for about 10 minutes more.

5. Take the tray out and change the oven setting to Broil.

6. Now place the tray back into the oven placing it on the top most rack about 6-8 inches away from the flame. Broil for 1-2 minutes or so until you see a couple char marks on the meat. Turn the oven off and take the tray out of the oven.

7. Cover the chicken with aluminum foil and keep covered until it’s time to serve. Cut the thighs into 1/4 inch thick pieces and serve with sliced red onions and a salad on the side.