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Unread 06-23-2010, 09:19 PM   #17
Moose
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Quote:
Originally Posted by milehigh View Post
Great tutorial! And with homemade naan and chutney!
Care to share your marinade recipe?

Paul
Here you go!

Moose’s Tandoori Chicken

Ingredients
  • 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

Directions
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.
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Moose
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