Tandoori Chicken

Recipe on Rails
Prep Time: about 2 hours

Servings: 4

Uploaded by:
   Warren Prince


Tags:
chicken, main, indian, bge

Ingredients

2.031.25tablespoonOil, Grapeseed
6.06.0cloveGarlic
2.012.0tablespoonGingerfresh grated
1.014.79tablespoonGaram Masalasee recipe
2.03.99teaspoonGround Cumin
2.06.34teaspoonChili Powder
0.6272.4poundYogurtplain, whole milk
4.060.5tablespoonLime Juicefresh squeezed
2.010.0teaspoonSalt
8.08.0eachChicken Thighsskinned, cleaned of fat

Instructions

1. 

Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.

2. 

Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.

3. 

Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.

4. 

Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.

5. 

Preheat BGE to 500 degrees

6. 

Add the yogurt mixture to the chicken and stir to coat each piece.

7. 

Place on rack, direct heat.

8. 

Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.

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Garam Masala

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Recipe on Rails

Ingredients

2.031.25tablespoonOil, Grapeseed
6.06.0cloveGarlic
2.012.0tablespoonGingerfresh grated
1.014.79tablespoonGaram Masalasee recipe
2.03.99teaspoonGround Cumin
2.06.34teaspoonChili Powder
0.6272.4poundYogurtplain, whole milk
4.060.5tablespoonLime Juicefresh squeezed
2.010.0teaspoonSalt
8.08.0eachChicken Thighsskinned, cleaned of fat

Instructions

  
1. 

Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.

  
2. 

Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.

  
3. 

Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.

  
4. 

Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.

  
5. 

Preheat BGE to 500 degrees

  
6. 

Add the yogurt mixture to the chicken and stir to coat each piece.

  
7. 

Place on rack, direct heat.

  
8. 

Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.

   

Nan

Show Full Recipe
Recipe on Rails

Ingredients

2.031.25tablespoonOil, Grapeseed
6.06.0cloveGarlic
2.012.0tablespoonGingerfresh grated
1.014.79tablespoonGaram Masalasee recipe
2.03.99teaspoonGround Cumin
2.06.34teaspoonChili Powder
0.6272.4poundYogurtplain, whole milk
4.060.5tablespoonLime Juicefresh squeezed
2.010.0teaspoonSalt
8.08.0eachChicken Thighsskinned, cleaned of fat

Instructions

  
1. 

Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.

  
2. 

Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.

  
3. 

Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.

  
4. 

Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.

  
5. 

Preheat BGE to 500 degrees

  
6. 

Add the yogurt mixture to the chicken and stir to coat each piece.

  
7. 

Place on rack, direct heat.

  
8. 

Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.