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.