Prep 10 mins
Cook 12 hrs
If you don't have a Tandoori Oven, this is a good, viable alternative to achieve those great Indian spice flavors. This recipe will produce enough marinade for about 20 chicken thighs and/or legs, which are the pieces that I like grilling the best. I usually grill the skin-on chicken over very hot charcoal, getting it golden brown, and then transfer it to a half-sheet sprayed with Pam, cover it with aluminum foil and finish it in the oven at 375-degrees F. for 30-40 minutes. The resulting chicken is moist and flavorful. This marinade is very easy to make. The original recipe came from The Columbus (Ohio) Dispatch and called for plain yogurt instead of sour creme -- you can use either. Cooking time includes an "average" marinating period. Enjoy!
- 59.14 ml canola oil
- 44.37 ml ground cumin
- 14.79 ml curry powder (any kind)
- 9.85 ml garlic powder
- 9.85 ml salt
- 4.92 ml ground ginger
- 2.46 ml cayenne pepper
- 78.07 ml red wine vinegar
- 236.59 ml sour cream
- In a small skillet, heat the cooking oil over low heat.
- Blend together cumin, curry powder, garlic powder, salt, ground ginger, and cayenne pepper. Pour this mix into the hot oil and stir until they begin to darken a bit in color, about 20-30 seconds total.
- Remove from heat and pour into a medium mixing bowl. First, whisk in the vinegar, and then the sour creme.
- Marinate your chicken pieces for 4-24 hours, depending upon the level of flavor you desire.