MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tandoori Chicken
Categories: Poultry, Herbs, Chilies, Citrus
Yield: 5 servings
3 tb Oil
1 ts Ground coriander
1 ts Ground cumin
1 ts Ground turmeric
1 ts Cayenne
1 tb Garam masala
1 tb Sweet (not hot) paprika
1 c Plain yogurt
2 tb Lemon juice
4 cl Garlic: minced
2 tb Minced fresh ginger
1 ts Salt
4 Whole chicken leg quarters;
- skinned, bone-in
Heat the oil in a small pan over medium heat, then cook
the coriander, cumin, turmeric, cayenne, garam masala
and paprika, stirring often, until fragrant
(approximately 2-3 minutes). Let cool completely.
Whisk the cooled spice-oil mixture into the yogurt, then
mix in the lemon juice, garlic, salt and ginger.
Cut deep slashes (to the bone) in 3-4 places on the
leg/thigh pieces. Just make 2-3 cuts if you are using
separate drumsticks and thighs. Coat the chicken in the
marinade, cover and chill for at least an hour
(preferably 6 hours), no more than 8 hours.
Prepare your grill so that one side is quite hot over
direct heat, the other side cooler, not over direct
heat. If using charcoal, leave one side of the grill
without coals, so you have a hot side and a cooler side.
If you are using a gas grill, just turn on one-half of
the burners.
Use tongs to wipe the grill grates with a paper towel
soaked in vegetable oil.
Take the chicken out of the marinade and shake off the
excess. You want the chicken coated, but not gloppy.
Put the chicken pieces on the hot side of the grill and
cover. Cook 2-3 minutes before checking.
Turn the chicken so it is brown (even a little bit
charred) on all sides
Move chicken to the cool side of the grill. Cover and
cook for at least 20 minutes, up to 40 minutes (or
longer) depending on the size of the chicken and the
temperature of the grill. The chicken is done when its
juices run clear.
Let it rest for at least 5 minutes before serving. It’s
also great at room temperature or even cold the next
day.
Serve with naan, and Indian flatbread, or with Indian
style rice, with yogurt-based raita on the side.
By: Elise Bauer
Serves: 4 to 6 servings
RECIPE FROM:
https://www.simplyrecipes.com
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