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Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in Southern Asia; it is still popular throughout that area, as well as Central Asia. The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill. You can use any cuts of chicken you like. ALLOW to marinate overnight! PLEASE adjust cooking time for smaller pieces. Wonderful with aromatic rice.
- 1 (4 lb) whole chickens, quartered
- 3 lemons, juice of
- 6 ounces plain yogurt
- 1⁄2 cup vegetable oil
- 4 garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons turmeric
- 1 tablespoon fresh ginger or 1⁄2 teaspoon ground ginger
- salt and pepper
- cayenne, to taste (optional)
- cilantro, chopped (optional)
- Combine lemon juice, yogurt, oil, garlic and spices in blender and blend until smooth.
- Pour into a ziploc bag and add chicken. Allow to marinate in the refrigerator for 12 hours or overnight, turning occasionally.
- Oil or spray the grill grates. Preheat grill with a hot charcoal fire on one side of the grill or GAS grill to 375 F- lighting one side only of the grill.
- Grill chicken on the HOT side of the grill for 3 minutes per side until all sides are grilled.
- Move chicken to the no heat side and cook for 40 minutes or until a meat thermometer reaches 170F and juices run clear.
- Wonderful served with an aromatic rice.