Open Fire Tandoori Chicken © Parks Canada
Open Fire Tandoori Chicken
Makes: 4 servings
2 lbs | 1 kg boneless, skinless chicken thighs, cut in half (large strips)
1 cup | 250 ml plain yogurt
2-3 tbsp | 30-45 ml tandoori powder mix
Tandoori spice mix
1 tsp | 5 ml garlic powder
1 tsp | 5 ml fresh ground black pepper
1 tsp | 5 ml ground ginger
1 tsp | 5 ml ground paprika
1 tsp | 5 ml ground cloves
½ tsp | 2.5 ml grated nutmeg
1½ tsp | 7.5 ml freshly ground coriander
½ tsp | 2.5 ml ground cinnamon
1 tsp | 5 ml ground brown cardamom seeds
1½ tsp | 7.5 ml freshly ground cumin
1 tsp | 5 ml turmeric
1 tsp salt
1 tsp | 5 ml ground cayenne pepper (optional)
2 tbsp | 30 ml lemon juice
Before your trip
Tandoori: Blend all tandoori spices together. Measure out 2-3 tablespoons of the spice mix and stir in the yogurt, mixing well. Pierce the chicken pieces with a knife; this will allow for better absorption of the tandoori marinade. Place the tandoori yoghurt along with the chicken into a food-safe resealable freezer bag, mix well by kneading and seal. Marinate overnight or freeze.
At your campsite
Make sure your tandoori chicken has thawed, if it was frozen.
Heat a campfire grill over open fire, making sure it stands at least five inches above the fire. Brush the grill lightly with oil to prevent the chicken from sticking. Cook the chicken for 20-30 minutes or until the juices run clear, flipping as necessary.
- If a campfire grill is not available, a cast iron pan will work well.
- You could use bone-in (skinless) thighs, cooking each in its own heavy-duty foil pouch, flipping occasionally; when nearly done, open the foil up to dry out the marinade a bit.
- Steamed basmati rice is an camping-friendly accompaniment for this dish.