Grilled Tandoori Style Chicken And Mangoes With Mango Jasmine Rice Recipes
GRILLED TANDOORI CHICKEN
Steps:
- With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
- In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
- Preheat a grill.
- Remove the chicken from the marinade. Place on the grill and cook for 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, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)
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- Use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.
- Usually, Tandoori Chicken calls for the skin to be removed, but I left it on because you want that crispy chicken skin (obviously). You can decide for yourself, but be aware that skin-on chicken is more prone to flare-ups when grilling. You’ll have to watch the chicken more closely while it’s on the grill and flip the pieces more often to avoid hot spots--all reasonable trade-offs for some extra flavor!
- Place the chicken in a large dish. Spread the marinade all over the chicken and let marinate at least 12 hours, but not more than 2 days. We marinated our chicken for 16 hours, and even more marinating time wouldn’t have hurt!
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- Combine coriander, cumin, garam masala, paprika, turmeric, and cayenne in a small skillet; toast over medium-low heat, stirring occasionally, until fragrant, about 1 minute. Remove from heat; let cool.
- Set aside 1 tsp of cooled spice mixture; add the rest of spice mixture to a blender with yogurt, lemon juice, ginger, garlic, and salt; puree.
- Arrange chicken in a large glass bowl (or gallon-size zip-close plastic bag) and add marinade. Massage marinade into chicken; cover and let sit at room temperature for 30-60 minutes.
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