Prep 24 hrs
Cook 30 mins
One of the best tandoori grilled chicken recipes around, and boy is the chicken tender and moist...this tandoori will become a favorite of yours for sure! (Note: plan ahead, the chicken needs to marinate overnight)
- 2 1⁄2-3 lbs chicken pieces
- 16 ounces plain yogurt
- 1 tablespoon grated gingerroot
- 2 -3 cloves fresh minced garlic
- 2 teaspoons paprika
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon cumin
- 1 teaspoon coriander
- salt and pepper
- 1⁄4 teaspoon clove
- 1⁄2 cup chopped chutney (optional)
- 1 medium cucumber, sliced (optional)
- Rinse chicken, pat dry.
- Place the chicken in a plastic bag, set into a deep bowl.
- For marinade: Combine yogurt, gingerroot, garlic, paprika, cinnamon, cumin, coriander, salt, pepper and cloves; pour over chicken pieces in the bag, close marinade bag in the fridge overnight, turning bag occasionally.
- Remove chicken from bag, RESERVE marinade.
- Place chicken pieces, bone side down in center of grill; grill until chicken is tender, and the juices run clear, brushing with reserved marinade during the last 10 minutes of grilling time.
- Serve with chutney and sliced cucumber if desired.
- Note: the chicken may be done under the broiler, but it is best done on the grill.
Just a thought, but you may be asking for trouble if you use the reserved marinade as a brushed-on finishing sauce, as 10 additional minutes of cooking may not be enough to kill any pesky Salmonella bacteria that may be in that marinade. Play it safe & set aside some marinade when you first make it that the raw chicken never touched.
Just a quick note about using the reserve marinade, 10 minutes under a hot grill would be quite sufficent to kill all nasties. Very negative comment to make! I haven't tried the recipe but it sounds great! I will give it a go and let you know.
I've made this twice. First time we grilled it outdoors and the second I used my kewl new indoor grill. Fabulous both times...the aroma as it is cooking is to die for. It made boneless, skinless chicken breasts melt in your mouth tender. This is the ONLY tandoori recipe we use now. Thanks for sharing!