Tandoori Chicken (Print Version)
# Ingredients:
01 -
4 chicken leg quarters.
02 -
3 tablespoons of vegetable oil.
03 -
1 tablespoon of garam masala.
04 -
1 tablespoon of sweet paprika.
05 -
2 tablespoons of lemon juice.
06 -
1 teaspoon of cayenne powder.
07 -
1 teaspoon of ground coriander.
08 -
1 teaspoon of ground cumin.
09 -
1 teaspoon of ground turmeric.
10 -
4 garlic cloves, finely chopped.
11 -
2 tablespoons of fresh minced ginger.
12 -
1 teaspoon of salt.
13 -
1 cup of plain yogurt.
# Instructions:
01 -
Warm up vegetable oil in a small pan over medium. Don’t let it get too hot—just until it’s shimmery.
02 -
Stir all the ground spices into the warmed oil and cook for a couple of minutes until the smell is wonderfully strong.
03 -
Let the cooked spices cool down on the counter before using them.
04 -
Mix the cooled spiced oil into your yogurt until everything is blended together smoothly.
05 -
Stir in the ginger, lemon juice, minced garlic, and salt with the yogurt mixture until combined.
06 -
Cut deep slits down to the bone in each chicken quarter to help the marinade soak in.
07 -
Cover each piece of chicken with the marinade, making sure it gets into those cuts. Keep it in the fridge for at least 1 hour or even up to 8.
08 -
Set up your grill so one side is nice and hot while the other is cooler for indirect heat.
09 -
Rub some vegetable oil onto the grill grates using a paper towel. This will stop sticking.
10 -
Take the chicken out of the marinade. Let the excess drip off, but leave enough coating for flavor.
11 -
Place the chicken over the hot zone on the grill, cooking each side for 2-3 minutes to char the outside.
12 -
Move chicken to the cooler area, cover it, and grill for 20-40 minutes until the juices run clear.
13 -
Set the grilled chicken aside for at least 5 minutes before you serve it.
14 -
Enjoy with some naan and a little raita on the side.
# Notes:
01 -
Inspired by Indian flavors.
02 -
You can use a broiler instead.
03 -
Great for prepping ahead.
04 -
Honors a classic cooking style.