Uncle Bill's Barbecue Tandoori Chicken
photo by C.C619
- Ready In:
- 5hrs 25mins
- 2 lbs skinless chicken pieces
- 1 tablespoon tomato paste
- 1⁄2 teaspoon finely grated fresh gingerroot
- 1 clove garlic, minced
- 1⁄4 teaspoon hot red pepper flakes
- 1⁄4 teaspoon chili pepper
- 2 tablespoons plain yogurt
- 1⁄4 teaspoon dried coriander, leaf crumbled
- 1⁄2 teaspoon ground cumin
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon curry powder
- 6 whole saffron strands
- 2 tablespoons olive oil
- Remove all skin and fat particles from chicken pieces and discard.
- Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.
- In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well.
- Add chicken pieces to mixture and turn to coat on all sides.
- Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
- Spray barbecue grill with a no-stick vegetable spray.
- Preheat barbecue to medium-hight heat.
- Place chicken pieces directly on grill.
- Barbecue on medium-high heat for 20 to 25 minutes, turning once.
- While barbecuing, baste chicken with any left over sauce.
- To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing.
- Serve hot or cold.
- Saffron strands may be purchased at most super markets.
- I do not use saffron powder.
- If desired, leave the skin on the chicken pieces.
- You may also make this recipe using all chicken breasts, (boneless or bone-in).
Questions & Replies
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I made this without saffron, which I didn't have on hand, but it was still absolutely delectable. The flavor was great and my relatives couldn't stop commenting on how tender the chicken was. There's just a subtle curry taste, which makes it a good accompaniment to Indian style dishes with a more powerful curry presence. Spicy but only mildly hot.
Uncle Bill, I owe you an apology. I made this one about two weeks ago and missed reviewing it. Other than cutting back on the amount of oil and salt for diet restrictions, I followed the recipe, using skinless chicken legs and thighs. I did choose to marinate overnight, and found the chicken to be deliciously moist. The flavor was outstanding, with the saffrom being a nice touch. Thank you Uncle Bill for sharing the recipe.