Spicy Tandoori Grilled Chicken with Curry-Cucumber Sauce
A South Asian curry of chicken, cucumber and buttermilk, seasoned with curry powder and ginger and grilled. It's finished with of the ginger spice.
3 hr 50 min · Serves 4 · Medium
Ingredients
Curry cucumber sauce
Method
Start cooking mode- Prep 180 min · Cook 50 min · 230 min total
- medium
- 1
In a small bowl, combine the ginger powder, curry powder, onion powder and cayenne pepper; set aside 2 teaspoons of the mixture.
- 2
To make the brine: In a large bowl, combine buttermilk, salt, sugar and minced garlic; mix to combine until the sugar and salt are dissolved completely.
- 3
Stir in the remaining ginger mixture into buttermilk mixture (keep about 2 teaspoons to flavor the chicken pieces before grilling).
- 4
Place the chicken pieces in a large heavy-duty ziploc freezer bag, and then place in a shallow dish to catch any small leaks.
- 5
Pour the buttermilk brine/ginger mixture mixture over the chicken pieces in the bag. Coat the pieces well with the brine.
- 6
Place in refrigerator for 3-4 hours, turning the bag occasionally to distribute the marinade over the chicken.
- 7
When ready to grill, remove the chicken from the bag and discard marinade/brine. Sprinkle the chicken with the reserved 2-3 teaspoons of the ginger spice.
- 8
Set grill to medium temperature. Place the chicken on the grill and cover with grill lid. Cook chicken for about 50-60 minutes.
- 9
To make the curry-cucumber sauce: In a bowl combine all the ingredients; mix well to combine. Cover and chill until serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
