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Tandoori Chicken Thighs (Grilled Vegetables, Couscous)

Course: Main Course
Cuisine: Indian


Tandoori marinade:

  • 1 ½ cup thick curd
  • ¼ tsp turmeric powder
  • 2 tsp red chilli powder adjust to heat preferences
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp garam masala
  • 1 tsp cumin/jeera powder
  • ¼ tsp black salt/kala namak
  • ½ tsp chaat masala
  • ¼ tsp dry ginger powder
  • Salt to season
  • 2 garlic cloves; grated
  • 1 inch ginger; grated
  • 2 tbsp fresh coriander leaves; finely chopped

For the chicken

  • 5 chicken Maryland/thighs; score lengthwise
  • 1 cup tandoori marinade
  • Salt; to season
  • Vegetable oil for barbecue

Grilled vegetables:

  • 1 red onion; cut into cubes
  • 1 red bell pepper; cut into cubes
  • 1 medium zucchini; cut into cubes
  • 1 punnet baby corn
  • 1 small broccoli; florets separated
  • 1 small fennel bulb; cut into cubes
  • ½ cup tandoori marinade
  • Salt to season
  • Vegetable oil; for grilling


  • 2 ½ cups couscous
  • 2 ½ cups water
  • Salt; to season

For garnish:

  • Lemon wedges
  • ¼ cup coriander leaves; finely chopped


Tandoori Marinade

  • In a bowl, add all the ingredients and whisk well to get a smooth consistency.

For the chicken:

  • In a bowl, add the required tandoori marinade to the chicken thighs. Season with salt (remember the marinade has salt) and rub the marinade well into the chicken. Keep refrigerated for at least 4 hours, preferably overnight.
  • Bring to room temperature before grilling.
  • Fire up the barbecue and grill the chicken pieces till done.

Grilled vegetables

  • Place all the vegetables in a bowl, add the marinade and season with salt if necessary. Mix well and keep for at least 1-2 hours.
  • Heat a stove grill to high, brush with oil and grill the veggies in batches. Remember to grill on high to get the char but still keep the crunchy texture.


  • Add 2 ½ cups boiling water to 2 ½ cups couscous (1:1 ratio), season with salt, cover and keep aside. After 10 minutes, use a fork to lightly fluff up the couscous. Do check packet instructions as the ratio of water to couscous can sometimes vary.

To assemble:

  • Place the couscous in the middle of a large platter and arrange the grilled veggies around it. Garnish with half of the coriander leaves
  • Place the chicken thighs on another platter, garnish with coriander leaves. Serve with lemon wedges and mint coriander chutney.