Grilled Tandoori Chicken
GRILLED TANDOORI CHICKEN
Tandoori chicken has been one of the most popular and well known Indian dishes worldwide and I am still trying to find the best restaurant Tandoori Chicken in the USA.
I have grilled this many times and though the marinade is easy, getting the chicken to be perfectly cooked has always been a challenge, either it is undercooked or overcooked.. Recently, I was invited to my friend and master-griller David’s home for an end of summer party, where he grilled chicken. I watched him intently and learned a great deal, which I incorporated into my own recipe. When I made this at home, it turned out perfectly. Follow these simple steps to make your own juicy, crunchy and tasty tandoori chicken.
I have been traveling a lot lately and so have not been able to post regularly. I am again leaving on a trip next week, but after I am back, I plan to post every week again.
Ingredients:
1 lb skinless (bone-in) chicken breast ( 2 large pieces)
2 tbsp Greek style yogurt
½ tsp ginger paste (or mince)
½ tsp garlic paste (or mince)
½ tsp Kashmiri chilli powder (or Paprika)
¼ tsp turmeric powder
½ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp garam masala (available in Indian and specialty stores)
1 tsp lemon juice
¼ tsp kasuri methi (dried Fenugreek leaves, available in Indian stores)
½ tbsp besan (chickpea flour or use corn flour)
1 tsp kosher salt
½ tsp oil (preferably mustard)
Method:
Make the marinade by mixing all the ingredients together.
Make deep gashes in the chicken, down to the bone.
Place the chicken in a ziplock bag, add the marinade and rub the marinade all over the chicken.
Refrigerate for 4 to 12 hours.
Before grilling, take out of the refrigerator and let come to room temperature.
Oil the grill grate and turn to high.
When hot (over 500* F), open the grill to let out the hot air and turn the burners to low.
Place the chicken on the grill and cook at 250*F, turning every 5-6 minutes.
Using a grill thermometer, check the temperature in the deepest part of the meat. The chicken is cooked and well done when the core temperature is 180-190*F.
Take out of the grill, cover with foil and let rest for 5 minutes to seal in the juices before serving.
No grill no problem, sear the chicken on a pan on the stove and then let cook in the oven, following the same directions.
