Uncle Bill's Barbecue Tandoori Chicken

William (Uncle Bill) Anatooskin's Note:

I had holidays in Fiji and really enjoyed the Indian style of cooking. Although the chefs would not give me the recipes for any of the food they prepared, I took great notice as to what they may have used and finally developed my own style of Indian cooking. This recipe is one of many I have developed and has been a big hit even with the East Indians in our area.

• Total Time: 5 hrs 25 mins
• Prep Time: 5 hrs
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 lbs skinless chicken pieces
• 1 tablespoon tomato paste
• ½ teaspoon finely grated fresh gingerroot
• 1 clove garlic , minced
• ¼ teaspoon hot red pepper flakes
• ¼ teaspoon chili pepper
• 2 tablespoons plain yogurt
• ¼ teaspoon dried coriander , leaf crumbled
• ½ teaspoon ground cumin
• ¾ teaspoon salt
• ¼ teaspoon curry powder
• 6 whole saffron strands
• 2 tablespoons olive oil

Directions:

1. Remove all skin and fat particles from chicken pieces and discard.
2. Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.
3. 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.
4. Add chicken pieces to mixture and turn to coat on all sides.
5. Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
6. Spray barbecue grill with a no-stick vegetable spray.
7. Preheat barbecue to medium-hight heat.
8. Place chicken pieces directly on grill.
9. Barbecue on medium-high heat for 20 to 25 minutes, turning once.
10. While barbecuing, baste chicken with any left over sauce.
11. 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.
12. Serve hot or cold.
13. Saffron strands may be purchased at most super markets.
14. I do not use saffron powder.
15. If desired, leave the skin on the chicken pieces.
16. You may also make this recipe using all chicken breasts, (boneless or bone-in).

Reviews

[C.C]

I loved this recipe, thanks for posting Uncle Bill.

[Mr Jackson]

Uncle Bill. This was pretty good. I used a cut up fryer. If I make it again, I think I will use skinless boneless breast meat. The flavor didn't penetrate the thighs or the wings very well. I think the version in the Joy of Cooking is closer in flavor to true Tandoori Chicken. Thanks again.

[echo echo]

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.