Tandoori Chicken Recipe (Print Version)
# Ingredients:
01 -
3 tablespoons vegetable oil.
02 -
1 teaspoon ground coriander.
03 -
1 teaspoon ground cumin.
04 -
1 teaspoon ground turmeric.
05 -
1 teaspoon cayenne.
06 -
1 tablespoon garam masala.
07 -
1 tablespoon sweet paprika.
08 -
1 cup plain yogurt.
09 -
2 tablespoons lemon juice.
10 -
4 garlic cloves, minced.
11 -
2 tablespoons minced ginger.
12 -
1 teaspoon salt.
13 -
4 chicken leg quarters.
# Instructions:
01 -
Heat vegetable oil in a small pan over medium heat until shimmering but not smoking.
02 -
Add all ground spices to hot oil and cook while stirring for 2-3 minutes until extremely fragrant.
03 -
Allow spice-oil mixture to cool completely to room temperature before proceeding.
04 -
Whisk cooled spice mixture thoroughly into yogurt until evenly distributed.
05 -
Add lemon juice, minced garlic, ginger, and salt to the yogurt mixture, combining well.
06 -
Make deep cuts to the bone in chicken pieces, 3-4 slashes per leg quarter.
07 -
Coat chicken pieces thoroughly in marinade, ensuring it gets into cuts. Cover marinated chicken and refrigerate for 1 hour minimum, 8 hours maximum.
08 -
Prepare grill with hot direct heat zone and cooler indirect zone.
09 -
Oil grill grates thoroughly using a paper towel soaked in vegetable oil.
10 -
Remove chicken from marinade, shaking off excess but leaving a good coating.
11 -
Grill chicken on the hot side for 2-3 minutes per side until charred.
12 -
Move chicken to the cool side, cover, and cook for 20-40 minutes until juices run clear.
13 -
Let chicken rest for a minimum of 5 minutes before serving.
14 -
Serve with naan bread and raita alongside.
# Notes:
01 -
Authentic Indian recipe.
02 -
Can be broiled.
03 -
Make ahead friendly.
04 -
Traditional preparation.