Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 1 cup plain full-fat yogurt, 4 tablespoons Hungarian sweet paprika, 2 tablespoons harissa paste, 1 tablespoon apple cider vinegar, 4 minced cloves garlic, 1 teaspoon salt, and 0.5 teaspoon black pepper to create the marinade.

2. 2

   Add 1.5 kilograms boneless, skinless chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade, then cover the bowl and refrigerate for at least 4 hours or preferably overnight.

3. 3

   Preheat your tandoor oven to a high temperature, around 230 degrees Celsius, for at least 30 minutes to ensure it is evenly hot.

4. 4

   Thread the marinated chicken thighs onto metal skewers, alternating with the strips of 2 large bell peppers and wedges of 1 large red onion if desired.

5. 5

   Carefully lower the skewers into the preheated tandoor, making sure they are securely placed and cook for 18-22 minutes, turning once halfway through for even cooking, or until the chicken is cooked through and lightly charred.

6. 6

   Remove the skewers from the tandoor and let the chicken rest for 5 minutes before serving the Tandoor-Baked Hungarian Paprika Chicken with Harissa Glaze alongside the tender-crisp peppers and onions.