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Tandoori Chicken

Tandoori Chicken

LindySez
This Tandoori Chicken recipe really should be called Tandoori-Style Chicken because it’s not cooked in a Tandoor, but on the Tandoor’s close cousin, the BBQ or grill.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 3 hours
Total Time 3 hours 40 minutes
Course Main Course, Poultry
Cuisine Indian
Servings 4 servings
Calories 303 kcal

Ingredients
  

  • 4 whole chicken legs thigh and leg separated, skin removed, bone left in (sometimes I find it difficult to pull the skin all the way off the leg, to make this easier, use a paper towel to grab the skin when it gets to the bottom, then give it a good yank)
  • 3 tablespoons grapeseed or vegetable oil
  • 1 tablespoon garam marsala
  • 1 tablespoon paprika sweet, not hot
  • 1 teaspoon each; ground cumin coriander, turmeric, and cayenne
  • 1 cup plain whole-milk yogurt
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic finely minced or put through a garlic press
  • 2 tablespoons grated fresh ginger
  • Salt to taste

Instructions
 

  • In a small sauté pan, heat the oil, add the garam masala, paprika, cumin, coriander, turmeric, and cayenne, cook for about 2 - 3 minutes or until fragrant. Allow to cool completely. 
  • Once cooled add to the yogurt along with the lemon juice, garlic, ginger, and salt. Mix well. 
  • Cut 2 to 3 deep slashes (just to the bone) in the chicken pieces. Place in a deep dish or zip-top bag. Pour the marinade over and using clean hands coat the pieces well, making sure you work it into the slits. Cover (or close the bag) and marinate in the refrigerator for a few hours at least (best about 5 or 6) but not longer masala 8 (the acid in the marinade will soften the meat, and you don't want it too soft).
  • Prepare your grill for indirect heat. Oil your grates
  • Remove the chicken pieces from the marinade shaking off any excess, you want the chicken well coated, but not overly gloppy. Place the chicken on the grill where there is no fire. Cover and cook, turning once or twice, for 25 - 30 minutes, depending on the size of your pieces, the chicken is cooked once the juices run clear. 
  • Move the chicken over the coal, or fire, and cook for a few more minutes until nicely charred.

Notes

Do not marinate for longer than 6 hours to protect the integrity of the meat.

Nutrition

Serving: 1gSodium: 105mgFiber: 4gCholesterol: 86mgCalories: 303kcalPolyunsaturated Fat: 13gSaturated Fat: 5gFat: 20gProtein: 24gCarbohydrates: 5g
Keyword BBQ, chicken in yogurt, marinated Indian style chicken
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