Tag Archives: Indian

Grilled Tandoori Style Chicken Thighs recipe from Everyday Good Thinking, the official blog of @hamiltonbeach everydaygoodthinking.comTandoori chicken is a popular dish in India, normally cooked in a cylindrical clay oven called a tandoor. Since a tandoor oven can be a little hard to find in the U.S., we adapted the recipe for the grill to give it the traditional charred barbecue flavor.

Grilled Tandoori Style Chicken Thighs recipe from Everyday Good Thinking, the official blog of @hamiltonbeach everydaygoodthinking.com

The best things about grilling chicken thighs are the crispy skin, the slight char and the super moist and juicy meat. Tandoori chicken brings out all these tasty benefits, plus a flavorful yogurt marinade and curried spice blend that goes great with vegetable biryani, raita, cucumber salad and naan.

Join us on Facebook, Instagram and Twitter for an exciting Searing Grill giveaway. Just post or tweet a photo of your grilled meals using the hashtag #grillit to enter. Winners will be chosen on June 9th, June 16th, June 23rd and June 30th. You can enter once each day, so get grilling and show us what you make!

Grilled Tandoori Style Chicken Thighs recipe from Everyday Good Thinking, the official blog of @hamiltonbeach everydaygoodthinking.com

Grilled Tandoori-Style Chicken Thighs

1 cup plain yogurt
1/4 cup fresh ginger, peeled, cut into pieces
6 to 8 garlic cloves
1/4 cup apple cider vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon salt
12 (about 3 pounds) chicken thighs, bone-in
Place yogurt, ginger, garlic, vinegar, cumin, chili, turmeric and salt in food processor bowl. Process at HIGH speed until well blended.
Place chicken and yogurt mixture in a large zipper-lock plastic bag; seal and shake bag. Refrigerate 1 hour.
Preheat grill to MEDIUM heat or GRILL ZONE (ORANGE).
Drain chicken and grill chicken covered 15 to 20 minutes; turn and continue cooking 20 to 25 minutes until juices run clear and meat is no longer pink or until meat thermometer registers 165°F.
Everyday Good Thinking http://everydaygoodthinking.com/

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Even if you aren’t familiar with Indian food, you’re sure to love Chicken Tikka Masala, and making it in the slow cooker couldn’t be any easier. This often spicy dish has chunks of chicken in a creamy orange sauce. It’s somewhat similar to butter chicken and is popular all over the world, especially in the UK. This cross-cultural main course is usually served with basmati rice and naan, a popular Indian flatbread. First, the chicken is marinated in yogurt and spices before being braised with a masala sauce, a spicy tomato-based sauce, until it’s fall-apart tender. The overnight marinade and unique ingredients might take some time, but chances are you have most of the ingredients in the pantry already. You may want to have extra naan around for dipping and scooping up any extra sauce left on the plate.

Slow Cooker Chicken Tikka Masala from Everyday Good Thinking, the official blog of @HamiltonBeach


Tikka Masala

To make prep work easiest, use a stovetop safe slow cooker for this recipe.
1 1/2 cups plain yogurt
1 Tablespoon ground turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garam masala
5 garlic cloves, minced
1 Tablespoon minced ginger
2 teaspoons salt, divided
1 teaspoon cracked black pepper
2 pounds boneless, skinless chicken thighs
2 Tablespoons vegetable oil
1 medium onion, chopped
1/2 teaspoon crushed red pepper
1 can (28 oz.) crushed tomatoes
1 can (6 oz.) tomato paste
1/3 cup heavy cream
Sliced cucumbers
Chopped cilantro
Cooked rice
Combine yogurt, turmeric, coriander, cumin, garam masala, cloves, ginger, 1 teaspoon salt and pepper in a large plastic zipper bag.
Add chicken to bag. Seal and refrigerate overnight.
​Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and red pepper, cook until just beginning to soften, about 3 minutes. Stir in tomatoes, tomato paste and remaining 1 teaspoon salt until blended. Place in slow cooker.
Drain chicken and add to slow cooker. Stir to coat chicken.
Cover and cook for 3 hours on HIGH or 6 hours on LOW. Stir in heavy cream before serving.
Serve over cooked rice with cucumbers and cilantro.
If using a slow cooker with a ceramic crock, cook vegetables in a large skillet over medium-high heat. Transfer ingredients to slow cooker crock and cook as directed.
Everyday Good Thinking http://everydaygoodthinking.com/

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