Delicious Tandoori Chicken Recipe
Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. You can also make it in the oven (JUST SEE NOTE BELOW). Tandoori chicken gets its name from the bell-shaped TANDOOR CLAY OVEN which is also used to make naan, or Indian flatbread.
Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly.
Delicious Tandoori Chicken Recipe
Sahred by Marium Hamid
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Ingredients:
- Chicken Leg Quarters – 4 pieces
- Vegetable oil – 3 tbsp
- Ground Coriander – 1 tsp
- Ground Cumin – 1 tsp
- Ground Turmeric – 1 tsp
- Cayenne Pepper – 1 tsp
- Garam Masala – 1 tbsp
- Sweet Paprika – 1 tbsp (NOT SPICY) (IF YOU CANNOT FOND PAPRIKA YOU CAN USE KASHMIRI RED PEPPERS NOT SPICY)
- Plain hung Yogurt or greek yogurt – 1 cup
- Lemon Juice – 2 tbsp
- Garlic Cloves – 4 (MINCED)
- Fresh Ginger – 2 tbsp (MINCED)
- Salt – 1 tsp
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Method:
Prepare Spices:
- 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 (PREFERABLE 6 HOURS), no more than 8 hours.
Prepare Grill for Delicious Tandoori Chicken Recipe:
- 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, Tandoori Roti, OR with Yogurt – Based Raita AND Rice on the side.
NOTES:-
If you don’t have a grill, you can broil the chicken for a few minutes on each side to get some browning, then finish in a 325°F (162.778°C) oven until done.