Originally Posted by milehigh
Great tutorial! And with homemade naan and chutney!
Care to share your marinade recipe?
Here you go!
Moose’s Tandoori Chicken
- 1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed ( Or 8 thighs)
- 2 tablespoons olive oil
- 1/2 white onion, quartered
- 4-6 whole Garlic cloves
- 2 tablespoons chopped ginger
- 1 tablespoon paprika
- 2 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne (optional)
- 1/2 cup plain yogurt
- 1-2 tablespoons fresh lemon juice
Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces.
Combine the oil, onion, garlic, ginger, lemon juice and process in a blender or food processor on high speed to a paste. Then add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade into either a baking dish or Ziploc bag over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap if using a baking dish, or seal the Ziploc bag, refrigerate for at least 4 hours, and up to 12 hours, turning occasionally.
Set up a charcoal grill for indirect cooking with hot coals banked to one side. If you like a smokier tasting chicken, place a chunk of hardwood over the hot coals. Place chicken on the cool side of the grill and cook for 8 to 10 minutes on the first side. Turn, and cook on the second side for 8 to 10 minutes. Move the chicken to the hot side, and continue cooking, turning chicken pieces every 2 mins or as needed until the chicken is cooked through, but still tender. Let chicken rest 10 mins before serving. Serve with fresh cilantro garnish and lemon slices.