Tandoori Chicken

Prep Time: about 2 hours

Servings: 4

Uploaded by:
   Warren Prince



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Ingredients   

2tablespoonOil, Grapeseed
6cloveGarlic
2tablespoonGingerfresh grated
1tablespoonGaram Masalasee recipe
2teaspoonGround Cumin
2teaspoonChili Powder
3/5poundsYogurtplain, whole milk
4tablespoonLime Juicefresh squeezed
2teaspoonSalt
8Chicken 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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Ingredients

2Cinnamon Sticks3 inch
8Cardamon Podsseeds only
2tablespoonCoriander Seeds
1tablespoonCloves, Whole
1tablespoonCumin
1tablespoonPepper, Blackwhole peppercorns
2eachBay Leaves

Instructions

Process in TM at speed 8 until desired consistency.

   

Nan

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Ingredients

170gramWater
3teaspoonSugar
1teaspoonSalt
1eachEgg
70gramYogurt
425gramsFlour, All Purpose
60gramOil, Gheemelted
5gramYeast, Instant

Instructions

1. 

Place the water, salt, and yeast into the TM. Process at speed 4 for about 10 seconds or till the salt and sugar are dissolved.

2. 

Add the egg, and process another 2 seconds at speed for to mix in the egg.

3. 

Add the remaining ingredients, starting with the yogurt. Process for 7 minutes on intermittent speed.

4. 

Place dough in a greased bowl and allow to rise till doubled in bulk (about an hour).

5. 

Portion the dough into 8 equal balls. Allow to rest for 10 or more minutes.

6. 

Flatten the dough balls into pancakes about a quarter inch thick, and brush tops with some more ghee. Bake on a pizza stone (4 should fit on at a time) preheated to 500, about 4 to 5 minutes per side, or until desired color is reached.

7. 

Here's the nan served with tandoori chicken.