Grilled Tandoori Style Chicken Recipe
Grilled Tandoori Style Chicken
(AKA Tandoori Murgh)
Submitted By: Taz
Ingredients:
4 lbs Bone-in Chicken Leg Quarters (Murgh) - skin removed, washed and patted dry
1st Marinade:
1 tsp Red Chile Powder (Lal Mirchi)
¾ inch piece Fresh Ginger (Adrak) - grated into paste
6-8 cloves Fresh Garlic (Leh-sun) - grated into paste
Juice of 1 Lemon (Nimbu Ras)
2 tsp Kosher Salt (Namak) or to taste
2nd Marinade:
1 Cup Plain Yogurt (Dahi)
2 Tbs
Ghee
1 Tbs
Garam Masala
2 tsp Turmeric Powder (Haldi)
1-2 tsp Red Chile Powder (Lal Mirchi) – amount to taste
1 tsp Ground Coriander Seed (Dhania Podi)
1 tsp Kashmiri Chile Powder -OR- Paprika (Kashmiri / Deghi Mirch)
-OPTIONAL-
½ tsp Red Powdered
Food Coloring
Preparation:
- In a large nonreactive bowl, mix the 1st marinade ingredients until well combined - Add the chicken and toss to combine - Make sure the chicken is well coated - Cover and chill in refrigerator for up to an hour (30 minutes minimum)
- In a medium nonreactive bowl, whisk together 2nd marinade ingredients until smooth
- Add the 2nd marinade mixture to the chicken - Mix to combine making sure all of the chicken pieces are well coated - Cover and chill in refrigerator over night
- Prep cooker for indirect cooking and preheat to high heat (500ºF)
- Remove the chicken from the marinade and shake off any extra - Place the chicken 'meaty side' down directly over the coals - partially cover and allow to cook for 5-8 minutes or until well charred - Flip, partially cover and allow to cook for another 5-8 minutes or until well charred
- Transfer the chicken to the 'cool' side of the grill (away from coals) and allow to cook partially covered for 8-10 minutes to a side (flipping once) or until cooked through (internal temperature of 165ºF and juices run clear
- Remove from grill and 'tent' loosely with foil - Allow chicken to rest for 5 minutes
- Serve hot along with Naan, rice, dal, and raita
