In preparation for summer, we bought a new bbq a couple weekends ago and have been trying out new recipes. This Tandoori Chicken recipe is fantastic and I'll definitely be making it again. I failed to read the recipe all the way through and missed some steps at the end but oh well, it was still super yummy.
The yogurt based marinade makes the chicken tender and juicy. I served it with brown rice and sliced mango. Has anyone had a mango lassi? I was thinking of making it to drink with this recipe next time.
Williams & Sonoma Complete Grilling Cookbook
For The sauce
1 cup plain yogurt
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
For The Chicken
3/4 cup plain yogurt
3 tablespoons fresh lemon juice
4 tablespoons vegetable or canola oil
1 tablespoon minced garlic
1 tablespoon peeled and grated fresh ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 whole chicken cut in 4 or 6 pieces. If you can buy skinless, even better but the bones need to be in.
To prepare the sauce, peel the cucumber, halve it lengthwise, then scrape out the seeds. Cut the cucumber crosswise into thin slices. In a bowl, stir together the cucumber slices, yogurt, cilantro, salt, and black pepper. Cover and refrigerate until serving.
To prepare the chicken, in a small bowl, stir together the yogurt, lemon juice, 2 tablespoons of the oil, the garlic, ginger, curry powder, turmeric, salt and cayenne; set aside.
Remove and discard the skin from the chicken. Using a sharp knife, score the chicken meat 1/2 inch deep at 1 inch intervals. Coat chicken with the marinade evenly, working it into the cuts. Cover and refrigerate at least 3 hours or overnight.
(These next steps I totally forgot to do. We just grilled the chicken as we normally would but if you follow these next steps, let me know how it turns out).
Remove the chicken from the marinade. Scrape most of the marinade from the chicken. Boil the remaining marinade and reserve. Rub the chicken with the remaining 2 tablespoons of oil. Place on the grill rack and grill, uncovered, for 10 minutes. Turn and brush with some of the reserved marinade. Grill for 10 minutes longer, then again turn and brush with the marinade. Cover the grill, open the vents halfway, and cool until opaque throughout and the juices run clear, about 15 minutes longer.
Transfer to a warmed platter and serve at once. with the cucumber-yogurt sauce.
Do you have any fantastic grilling recipes to share?