Wednesday, January 16, 2013

Grilled Tandoori Chicken

This chicken was so delicious, flavorful, and tender.  We've had it twice recently.  The yogurt and lemon juice in the marinade help to tenderize it, while the spices infuse it with amazing flavor.  I love using Garam Masala in Indian recipes- it provides such a warm and complex flavor.  McCormick used to make a good one (not sure if they still do; I can't find it).  I now order mine from Vitacost.  I'm sure Penzey's has a good one too. 

We ate this with Indian Raita (a yogurt sauce), Grilled Naan Bread, and Garlic Roasted Cauliflower.  Such a delicious meal- one we are all wanting to repeat soon. 

Grilled Tandoori Chicken
adatped from Closet Cooking

1/2 cup plain yogurt
1/2 lemon (juice)
1/2 small onion (grated)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
1 tablespoon garam masala
1 tablespoon paprika (I used smoked)
1 teaspoon cumin
1 teaspoon coriander
cayenne pepper (to taste-I used hardly any, lol)
salt to taste
1 pound chicken (boneless and skinless (I used tenders), cut into 1 inch pieces)

1. Mix all of the ingredients except the chicken.  Place the chicken in a freezer bag along with the marinade and marinate in the fridge for at least an hour, preferably several hours to overnight.

2. Pull the chicken from the fridge and let it come to room temperature.  Remove the chicken from the marinade and skewer it.

3.  Preheat your charcoal or gas grill.  Grill the chicken until cooked, about 3-5 minutes per side.
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