Tandoori Chicken on the Grill
Grilled chicken, yogurt and lime, warmed with ginger and turmeric, a South Asian dish.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 15 min · 40 min total
- medium
- 1
Blend Ginger into a fine paste (you may need to add a little water) Add turmeric, chili, salt, cumin, yogurt, lime juice, and coloring.
- 2
Process until combined. Remove skin from chicken, leaving some fat make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lay flat.
- 3
Pour marinade over chicken, stir to coat chicken, seal w/ plastic, refrigerate and marinate for 4 to 12 hours, turning once (more than 12 hours may make the chicken too squishy).
- 4
Set an even layer of coals. When charcoal is red-hot, lay chicken pieces on the grill about 2 in.
- 5
Apart. Baste w/ marinade. Cover the grill, leaving vents half-open. After 5 min, remove grill lid, turn the chicken; they should look slightly charred.
- 6
Replace lid, and continue cooking for 5-7 minutes. Uncover, baste w/ melted butter (ghee will not need to be melted).
- 7
Leave uncovered. Baste after 2 or 3 minutes and test for doneness: the meat sould feel firm when you press it.
- 8
Transfer to a large platter. Arrange garnish over the chicken and seal w/ foil. Let it rest for 10 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
