Grilled Tandoori Chicken is my favorite dish when we eat Indian food.. Making it at home never quite tastes the same, but this recipe come pretty close. It is very refreshing and tasty chicken dish. The cooking method is fun to play with as well. Marinating the chicken in a zip lock bag, and then into a bowl saves on clean-up time. It also insures that any punctures to the bag from the chicken bones will not drip all over. Serve this dish with Roasted Purple Potatoes, Carrots, and Onions for a very complimentary array of flavors.
This delicious Grilled Tandoori Chicken recipe, commets, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 1 (5-pound) chicken, skin on*
- 1 cup Greek yoghurt, thick, plain
- 4 tablespoons butter, melted, divided
- 1 tablespoon lemon juice, fresh-squeezed
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon garlic paste
- 1 tablespoons ginger paste
- 1 tablespoon cumin powder
- 1/2 tablespoon Garam Masala Powder**
- Coarse salt or sea salt to taste
Cut up the chicken into 10 pieces (cut breast in half and then cut width-wise in half again).
Place a large zip-lock plastic bag in a large bowl. Place chicken pieces in the bag and set aside.
In a medium-size bowl or your blender, combine the Greek yogurt, 2 tablespoons melted butter, lemon juice, chili powder, coriander powder, garlic paste, ginger paste, cumin powder, Garam Masala Powder, and salt. Process to a smooth sauce, scraping down the sides to combine all the ingredients.
Pour the marinade over the chicken in the bag. Seal the bag and turn bag to coat the chicken pieces evenly. Keeping the bag sealed, using your hands, rub the marinade into the holes and slits of the chicken pieces. Return the bag, with the chicken, to the bowl and place in the refrigerator to marinate overnight, turning bag occasionally.
When ready to grill the chicken, preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from heat.
Remove the marinated chicken from the bag, letting just some of the marinade drain off a little, and place the chicken pieces on a tray. Drizzle the additional 2 tablespoons melted butter over the chicken pieces. Do not remove the yogurt marinade from the chicken.
Grill chicken pieces approximately 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary, until the chicken is cooked through, or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).
Serve with lemon wedges or drizzle additional lemon juice over the cooked chicken.
Makes 6 to 8 servings.
* Choose a chicken weighing around 5 pounds I prefer organic, free range chickens as I think they taste better. Wash and dry the chicken.
** Garam Masala is a blend of ground spices used extensively in Indian cuisine. Usually the spices for garam masala are toasted to bring out more flavor and then ground.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site ,that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Asian-Inspired Recipes Dinner Grilled Chicken Breasts, Legs, Wings & Thighs Indian Recipes Summer