Grilled Tandoori Chicken Recipe: A Flavorful Delight
Description
Tandoori chicken, renowned for its juiciness and tenderness, is a culinary masterpiece that promises a burst of flavors in every bite. This recipe is not only simple but ensures that each piece of chicken is infused with the vibrant tastes of traditional Indian spices. One essential tip to elevate your dish is to allow the chicken to rest with its garnishes for ten minutes after grilling; during this time, the meat continues to cook slightly and absorbs the refreshing flavors of cilantro, lime, and onions, making every mouthful a delightful experience. This recipe, discovered in Taunton’s Fine Cooking magazine from July 1997, is perfect for any grilling occasion, turning your backyard into a vibrant Indian kitchen.
Recipe Details
| Recipe Category | Poultry |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 15 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
| Calories | 317.2 |
| Keywords | Meat, Asian, < 60 Mins |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 317.2 |
| Total Fat | 24.7 g |
| Saturated Fat | 11.6 g |
| Cholesterol | 93.2 mg |
| Sodium | 1038 mg |
| Total Carbohydrates | 8.3 g |
| Dietary Fiber | 1.2 g |
| Sugars | 3.8 g |
| Protein | 16.6 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | tablespoons ginger |
| 4 | cloves garlic |
| 1/4 | teaspoon turmeric |
| 1 | tablespoon chili powder |
| 1 1/2 | teaspoons salt |
| 1/2 | teaspoon ground cumin |
| 3/4 | cup plain yogurt |
| 1 | tablespoon fresh lime juice |
| 2/3 | teaspoon paprika |
| 1 – 2 | pounds boneless chicken |
| 1 | tablespoon butter |
| 1 | tablespoon olive oil |
| 1/2 | large onion, sliced |
| 1/2 | cup fresh cilantro, chopped |
| 1 | green chili, sliced |
| 1 | lime, cut into wedges |
Instructions
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Prepare the Marinade: Begin by blending the ginger and garlic into a fine paste. If necessary, add a touch of water to achieve the desired consistency. Once blended, incorporate the turmeric, chili powder, salt, ground cumin, plain yogurt, fresh lime juice, and paprika into the mixture. Process until everything is well combined, creating a vibrant marinade that encapsulates the essence of tandoori.
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Marinate the Chicken: Carefully remove the skin from the chicken pieces, ensuring to leave some fat for moisture. Make a few slits in each piece of chicken to help the marinade penetrate deeper. Transfer the chicken to a non-reactive dish that is spacious enough for the pieces to lay flat. Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. Cover the dish with plastic wrap and refrigerate to marinate for a minimum of four hours, ideally between four to twelve hours, turning the chicken once during this time. Note that marinating for more than twelve hours may result in an overly soft texture.
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Prepare the Grill: When ready to grill, set up an even layer of coals in your grill. Allow the coals to heat until they are glowing red, indicating they are at the optimal grilling temperature.
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Grill the Chicken: Lay the marinated chicken pieces on the grill, ensuring they are spaced about two inches apart for even cooking. As the chicken cooks, baste it with the remaining marinade for additional flavor. Cover the grill, leaving the vents half-open to allow for airflow.
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Cook to Perfection: After approximately five minutes, carefully remove the grill lid and check the chicken. It should have a slightly charred appearance, signaling it’s time to turn the pieces over. Replace the lid and continue grilling for an additional five to seven minutes.
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Baste and Test for Doneness: After this time, uncover the chicken and baste it with melted butter. If you prefer, you can use ghee, which does not need to be melted beforehand. Leave the chicken uncovered for the final cooking phase, basting it again after two or three minutes. To test for doneness, gently press the meat; it should feel firm, indicating that it is fully cooked.
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Rest and Garnish: Once the chicken is cooked to perfection, transfer it to a large serving platter. Arrange the garnish of sliced onions, chopped cilantro, and green chilies over the chicken. Cover the platter loosely with foil to keep the warmth in and allow the chicken to rest for about ten minutes. This resting period is crucial as it allows the chicken to absorb the garnishes’ flavors while finishing the cooking process.
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Serve: After resting, serve the Tandoori Chicken with lime wedges on the side for an added zing. This dish pairs beautifully with fragrant basmati rice or warm naan bread, enhancing your dining experience with a touch of authenticity.
Enjoy the vibrant, spicy flavors of this Grilled Tandoori Chicken, a dish that not only satisfies the palate but also brings a touch of Indian culture to your backyard barbecues. Whether you’re entertaining guests or enjoying a cozy meal with family, this recipe is sure to impress and delight.
