Total Time
40mins
Prep 25 mins
Cook 15 mins

Tandoori is the juiciest, tenderest chicken you can make. The garnish in this recipe isn't just for looks, either. It's important to leave the chicken to rest with the garnish for 10 minutes. It continues to cook during this time, making it juicier, and allowing it to absorb the flavor of the cilantro, limes, and onions. I found this recipe in Tauntons Fine Cooking from July of '97.

Ingredients Nutrition

Directions

  1. Blend Ginger into a fine paste (you may need to add a little water) Add turmeric, chili, salt, cumin, yogurt, lime juice, and coloring.
  2. Process until combined.
  3. Remove skin from chicken, leaving some fat make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lay flat.
  4. Pour marinade over chicken, stir to coat chicken, seal w/ plastic, refrigerate and marinate for 4 to 12 hours, turning once (more than 12 hours may make the chicken too squishy).
  5. Set an even layer of coals.
  6. When charcoal is red-hot, lay chicken pieces on the grill about 2 in.
  7. apart.
  8. Baste w/ marinade.
  9. Cover the grill, leaving vents half-open.
  10. After 5 min, remove grill lid, turn the chicken; they should look slightly charred.
  11. Replace lid, and continue cooking for 5-7 minutes.
  12. Uncover, baste w/ melted butter (ghee will not need to be melted).
  13. Leave uncovered.
  14. Baste after 2 or 3 minutes and test for doneness: the meat sould feel firm when you press it.
  15. Transfer to a large platter.
  16. Arrange garnish over the chicken and seal w/ foil.
  17. Let it rest for 10 minutes.

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