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.)
TANDOORI MARINADE FOR GRILLED CHICKEN
If you don't have a Tandoori Oven, this is a good, viable alternative to achieve those great Indian spice flavors. This recipe will produce enough marinade for about 20 chicken thighs and/or legs, which are the pieces that I like grilling the best. I usually grill the skin-on chicken over very hot charcoal, getting it golden brown, and then transfer it to a half-sheet sprayed with Pam, cover it with aluminum foil and finish it in the oven at 375-degrees F. for 30-40 minutes. The resulting chicken is moist and flavorful. This marinade is very easy to make. The original recipe came from The Columbus (Ohio) Dispatch and called for plain yogurt instead of sour creme -- you can use either. Cooking time includes an "average" marinating period. Enjoy!
Provided by Bone Man
Categories Asian
Time 12h10m
Yield 2 cups marinade
Number Of Ingredients 9
Steps:
- In a small skillet, heat the cooking oil over low heat.
- Blend together cumin, curry powder, garlic powder, salt, ground ginger, and cayenne pepper. Pour this mix into the hot oil and stir until they begin to darken a bit in color, about 20-30 seconds total.
- Remove from heat and pour into a medium mixing bowl. First, whisk in the vinegar, and then the sour creme.
- Marinate your chicken pieces for 4-24 hours, depending upon the level of flavor you desire.
Nutrition Facts : Calories 544.8, Fat 54, SaturatedFat 17.2, Cholesterol 50.6, Sodium 2404.3, Carbohydrate 13.7, Fiber 2.5, Sugar 1.2, Protein 6.2
TANDOORI-SPICED GRILLED CHICKEN
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the grill. A spiced yogurt marinade tenderizes without turning the meat mushy, so you can slather it on well in advance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 14h50m
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, toast cumin, coriander, and fennel seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. In a food processor, purée onion, garlic, and ginger to a fine paste, 30 seconds.
- Heat oil in skillet over medium-high heat. Add onion mixture and cook until translucent, 4 to 5 minutes. Stir in spice mixture and turmeric. Let cool completely, then stir in yogurt and 1 1/4 teaspoons salt.
- Rub some of yogurt mixture all over chicken; then gently separate skin from breast and rub more under skin on each side. Place chicken in a resealable plastic bag and refrigerate at least 12 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
- Prepare grill for direct- and indirect-heat cooking (push coals to one side of a charcoal grill, or turn off one side of a gas grill after preheating). Brush grates with oil. Place chicken over indirect heat, bone-side down, with legs closest to heat source. Cover grill and cook, maintaining a temperature of about 400°F, until a thermometer inserted into thickest part of breast (nearest but not touching bone) registers 150°F, 40 to 50 minutes.
- Transfer chicken to direct heat and cook, uncovered, flipping a few times, until charred in places and just cooked through, about 10 minutes more. Let stand 15 minutes before serving with chutneys, pickles, cucumbers, and mint.
GRILLED CHICKEN THIGHS TANDOORI
Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.
Provided by DIANA F
Categories World Cuisine Recipes Asian Indian
Time 8h55m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
- Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
- Preheat an outdoor grill for direct medium heat.
- Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
- Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 5.4 g, Cholesterol 119.6 mg, Fat 20.5 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 617.9 mg, Sugar 3.1 g
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