Tandoori Chicken on the BBQ

January 4, 2010 at 7:32 pm Leave a comment

Tandoori Chicken on the BBQ

Here’s a recipe that’s absolutely beyond delish!  We use our homegrown, mostly pastured chickens–if you can get chickens like that, it’s well worth the extra cost!  Before you try this dish, however, I’ll share with you that it’s much better marinated in the fridge for at least 24 if not 48 hours.  So plan ahead and get ready for a real treat!!

Recipe quantities for a 3# chicken (increase for larger bird)–skinned and cut  into quarters or smaller pieces, leaving the bone in.

  • Marinade
  • 1/2 c plain yogurt
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp minced garlic (I’m always generous with garlic)
  • 1 Tbsp peeled and grated ginger
  • 1 Tbsp cumin
  • 1 tsp coriander
  • 1/2 tsp cayenne
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp ground black pepper
  • 2 tsp salt, or to taste

1.  Prick chicken all over with a fork; then cut slashes in the flesh with a sharp knife so marinade penetrates.  Place chicken in large shallow dish or plastic bag.

2.  Make the marinade by stirring all ingredients in a glass or ceramic bowl.  When well mixed, pour mixture over chicken and rub into flesh, turning the chicken several times.  Cover and marinate in fridge for at least 8 hours, up to 48 hours (the longer, the more tender the chicken).  Remove from fridge at least 30 minutes before cooking.

3.  Use a moderate heat on BBQ.  Remove chicken from marinade; brush with olive oil.  Grill, covered with vents open, turning 3 or 4 times until juices run clear when pierced near the bone, about 45 minutes.  If roasting chicken in an oven, use a 450F oven.  Place chicken on the rack of a roasting pan and bake about 25-30 minutes.

4.  Possible garnishes for serving: sprigs of cilantro, slices of cucumber, red onion, tomato and lemon.  Honestly, it’s just about perfect with none of those garnishes, so don’t feel you have to add any of them.

Last night I served the chicken with Indian flat bread made with whole wheat flour and cooked on a griddle like tortillas.  I didn’t soak the bread, but I will next time as it looks very easy to do.  I’ll include that in a separate post.


Entry filed under: Recipes. Tags: , , .

Almost 2010… Whole Wheat Naan (Indian flatbread)

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