Recipe by **Jubes**
Tandoori Chicken- Indian style. Use gluten-free spices and yogurt to make this dish suitable for a gluten-free diet. Chicken needs 4 to 6 hours rest time- cooking and prep time does not include the resting time required
Top Review by diner524
My family isn't very fond of India's curries/spices/heat for their cuisine, but I wanted to try something outside of our normal and went with this recipe. My DH, 20 yo DS and myself all really enjoyed this chicken. It was very flavorful and a nice citrus taste along with the spices, not spicy at all. When I bought ingredients for the recipe I bought a tub (15 oz) of Greek yogurt, planning to make 1/2 of the recipe, but when looking at the recipe for the spices and juice, it didn't seem right. I went and used the measurement converter and for 85 grams of yogurt is 3 ounces of yogurt, not 30 oz. I served this along side of a recipe#482283, greens beans and garlic bread for a fantastic meal that will be a repeat in our home. Thanks so much for sharing such a great recipe. Made for ZWT8.
- 4 chicken pieces, skinned (about 225 grams or 8 oz each)
- 1⁄2 lemon, juice of
- 1⁄2 teaspoon salt
- 85 g natural yogurt, strained (3oz) or 85 g thick Greek yogurt
- 3 tablespoons double cream
- 1 tablespoon chickpea flour (also known as besan or gram flour)
- 1 tablespoon crushed garlic
- 1 tablespoon grated ginger
- 1⁄2 teaspoon chili powder (not Mexican style chili powder)
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon ground turmeric
- vegetable oil, for brushing
- 3 tablespoons melted butter or 3 tablespoons olive oil
Directions See How It's Made
- Make 2-3 small incisions into each chicken piece and place in a large non-metallic bowl.
- Rub in the lemon juice and salt. Cover and refrigerate for 20 minutes.
- Meanwhile, put the yogurt in a seperate bowl and add the cream and chickpea flour. Beat with a fork until well blended and smooth.
- Add all remaining ingredients - except for the oil and butter. Mix throughly.
- Pour the mixture over the chicken and rub in well.
- Cover and refrigerate for 4-6 hours or overnight. Return to room temperature before cooking.
- Preheat overhead grill to high. Line a grill pan with foil and brush the rack with oil.
- Using tongs, lift the chicken pieces out of the marinade and put on the prepared rack. Reserve the remaining marinade.
- Cook the chicken under preheat grill for 4 minutes, then turn over and cook for a further 4 minutes.
- Baste the chicken generously with the reserved marinade. Cook for a further 2 minutes on each side.
- Brush the chicken pieces with the melted butter and cook for 5-6 minutes, or until charredin patches.
- Turn the chicken over and baste with the remaining marinade.
- Cook for a furterh 5-6 minutes, or until charred as before. The chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the meat.