Tandoori Crème Honey carries the smoky warmth of the tandoor into every bite — cumin, coriander, and a depth that no quick marinade could replicate. These skewers are grilled over high direct heat, so the char finishes what the honey starts. The cucumber raita is not optional.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1½-inch pieces
- 4 tbsp Black Barn Apiary Tandoori Crème Honey, divided
- ½ cup full-fat yogurt
- 3 garlic cloves, grated
- 1-inch piece fresh ginger, grated
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp turmeric
- 1 tsp kosher salt
- Juice of ½ lemon
- Neutral oil for the grill
- Warm flatbread and lemon wedges to serve
For the Cucumber Raita
- 1 cup full-fat Greek yogurt
- 1 cucumber, coarsely grated and squeezed dry
- 2 tbsp fresh mint, finely chopped
- ½ tsp ground cumin
- Salt and a squeeze of lemon
Method
- Combine 3 tbsp Tandoori Crème Honey, yogurt, garlic, ginger, all spices, salt, and lemon in a bowl. Add chicken and toss thoroughly to coat. Marinate at least 2 hours, up to 24 hours refrigerated.
- Thread chicken onto metal skewers or pre-soaked wooden skewers. Let sit at room temperature 20 minutes before grilling.
- Make the raita: combine all ingredients, stir well, and let sit at least 10 minutes for flavors to develop. Refrigerate until serving.
- Grill over high direct heat, 4–5 minutes per side, until charred at the edges and cooked through (internal temp 165°F).
- In the final minute of grilling, brush with the remaining 1 tbsp Tandoori Crème Honey.
- Serve immediately with raita, warm flatbread, and lemon wedges.
Chef's Notes
Chicken thighs are non-negotiable. They stay moist through the high heat that makes this dish work. Breast meat will dry out. The longer the marinade, the deeper the color and the more complex the flavor. Leftover chicken makes an excellent flatbread topping the next day with raita, a handful of pickled onions, and a drizzle of extra Tandoori Crème Honey.
