Grilled Tandoori Chicken

  • Active Time 20m
  • Total Time 30m

Serves 4

Flavored by a yogurt and spice paste with ginger, cumin and coriander, this chicken tastes almost as good as if it were cooked in a tandoor oven. Like Indian cooks, we remove the chicken skin and score the flesh so that the spice paste penetrates.
WINE RECOMMENDATION:
Spicy dishes such as this pair best with wines with low alcohol, high acidity and a touch of fruitiness. Try an off-dry riesling from Oregon, California or New York State.

ingredients

  • 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces, skin removed
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons water
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground turmeric
  • 1/2 cup plain yogurt
  • 2 large garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 3 tablespoons canola oil

directions

Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless steel pan, combine the lemon juice, water, salt and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.

Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.

Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 minutes for the thighs and drumsticks.

Menu Suggestions:

Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill store-bought naan or other flatbread, such as pita or lavash. In summer, the sweetness of grilled corn on the cob makes a nice balance to the spiciness of the chicken. Another option is eggplant, a favorite vegetable in India, sliced and grilled.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1440

nutrition information per serving

493 calories; 15g total fat; 199mg cholesterol; 1116mg sodium; 4g carbohydrates; 0g fiber; 81g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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