Tandoori Chicken - The Recipe Card
Spicy grilled tandoori chicken! With a smoky, charred exterior and succulent, spice-infused interior, this dish blends traditional Indian flavors with the allure of the grill. A guaranteed crowd-pleaser!
Ingredients
- 4 whole chicken legs thigh and legs, preferred. Separated, skin removed, bone left in
- 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 USE whole-milk
- 3 tablespoons fresh lemon juice about 1 lemon
- 4 cloves garlic finely minced or put through a garlic press
- 2 tablespoons grated fresh ginger
- 1 teaspoon Salt or to taste
Instructions
- In a small sauté pan, heat the oil over medium-low heat. Add the garam masala, paprika, cumin, coriander, turmeric, and cayenne, and 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 (almost down to the bone) in the chicken pieces. Place them in a deep dish or a zip-top bag. Pour the marinade over the chicken and use clean hands (preferably with gloves) to coat each piece well, ensuring the marinade gets into the slits. If using a zip-top bag, remove as much air as possible, then massage the marinade into the chicken from outside the bag. Marinate in the refrigerator for 4 to 5 hours, but not longer than 6 hours, to avoid overly softening the meat due to the acid in the marinade.
- 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 without fire (indirect heat). Cover and cook, maintaining a temperature of about 400ºF (205ºC) turning once or twice, for 25 - 30 minutes, depending on the size of your pieces, the chicken is cooked once the juices run clear.
- 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.
If making in the oven, place in a shallow casserole pan and cook at 350ºF (176ºC) until the juices run clear, then place under the broiler to brown.
Nutrition
Serving: 1gCalories: 303kcalCarbohydrates: 5gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 13gCholesterol: 86mgSodium: 105mgFiber: 4g
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