Barbecue Tandoori Chicken

Name: Barbecue Tandoori Chicken
Prep time: 300 min
Cook time: 25 min
Total time: 325 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 lb skinless chicken pieces; 1 tbsp tomato paste; 0.5 tsp finely grated fresh gingerroot; 1 clove garlic; 0.25 tsp hot red pepper flakes; 0.25 tsp chili pepper; 2 tbsp plain yogurt; 0.25 tsp dried coriander; 0.5 tsp ground cumin; 0.75 tsp salt; 0.25 tsp curry powder; 6 whole saffron strands; 2 tbsp olive oil

A South Asian dish of chicken, yogurt and coriander, seasoned with chilli and cumin and grilled.

5 hr 25 min · Serves 4 · Medium

Method

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Time: Prep 300 min · Cook 25 min · 325 min total
Difficulty: medium

1
Remove all skin and fat particles from chicken pieces and discard. Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.
2
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.
3
Add chicken pieces to mixture and turn to coat on all sides. Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
300 min
4
Spray barbecue grill with a no-stick vegetable spray. Preheat barbecue to medium-hight heat.
5
Place chicken pieces directly on grill. Barbecue on medium-high heat for 20 to 25 minutes, turning once.
25 min
6
While barbecuing, baste chicken with any left over sauce. 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.
7
Serve hot or cold. Saffron strands may be purchased at most super markets. If desired, leave the skin on the chicken pieces.