Tandoori Style Grilled Chicken

Make this delicious Tandoori Style Grilled Chicken, seasoned with a yogurt marinade and aromatic Indian spices, next time you grill!

1 Tbsp. Hungarian paprika

1/2 tsp. ground cinnamon

1/2 tsp. ground coriander

1/4 tsp. ground cardamon

1 cup plain low fat yogurt

2 Tbsp. fresh lemon juice

1 Tbsp. olive oil

1/2 small onion, cut into quarters

2 cloves garlic

1 Tbsp. sliced pickled jalapeno or diced fresh jalapeno with seeds

1 Tbsp. sliced, peeled fresh ginger

1/2 tsp. salt

3 1/2 lbs. chicken, cut into 8 pieces and skin removed from all but wings

lemon wedges, optional

In a 6 inch skillet, heat paprika, cinnamon, coriander, cumin and cardamon over low heat until very fragrant, about 3 minutes. transfer spices to a blender.

Add yogurt, lemon juice, oil, onion, garlic, jalapeno, ginger and salt. Puree until smooth.

Make several 1/4 inch deep slashes over chicken pieces. Place chicken in a zip lock plastic bag, pour in the yogurt mixture, and turn chicken to coat.

Seal the bag, pressing out as much air as possible. Refrigerate chicken 1-3 hours, turning once or twice.

Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over medium heat.

Place chicken on the grill over medium heat.

Cover and cook, turning chicken every 5 minutes, until juices run clear when thickest part of chicken is pierced with a knife, about 20-25 minutes.

Transfer to a warm platter and serve with lemon wedges, if desired and serve with Indian Rice.

Makes 4 servings

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