I rarely get the opportunity to entertain. We live in a shoebox-size apartment without a dining room or central air, but we have a backyard that’s perfect for days when we have nice weather. Last weekend was beautiful (if you can handle 90% humidity) and our grass was cut, so the plan was to grill for our neighbors. Even the timing for dinner came together perfectly! It was like the stars were aligned and the grilling gods wanted dinner to be a huge success. And it was! Any grilled me is a success when you are feeding apartment dwellers that don’t have a grills, but this Tandoori Chicken was also a hit. Super flavorful with just a bit of heat, it is a great alternative to your standard bbq chicken.
This recipe has a long list of ingredients, but very little work is required to make delicious tandoori chicken. The original recipe uses a 4 lb chicken cut up, but I found that 2 ½ lbs of chicken breasts cut in half or sliced thin worked great for us. Chicken thighs would be great too. I cut the cayenne from this recipe because I used a half-sharp paprika, which gave us enough heat. Sweet paprika worked too, but I really like the half-sharp version.
I haven’t noticed a substantial difference in flavor with different marinating times. Ideally, I would try to marinate for at least an hour, but I was really happy with the results after 4. I have marinated the chicken as long as a day, but make sure brush off some of the extra sauce. Otherwise it may get a bit overwhelming.
I served this with Indian Coleslaw from Raghavan Iyer and grilled corn. Yes, I get that corn was a random choice, but I rarely miss an opportunity to grill corn during the summer. I have tried grilling purchased naan, but without great results. I really need to try making it from scratch…
|Grilled Tandoori Chicken|| |
- 2½ lbs boneless, skinless chicken, breasts or thighs
- spice blend
- yogurt paste
- oil for the grill
- ½ tablespoon garam masala spice blend
- ½ tablespoon half-sharp paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 2 cloves garlic, minced
- 1 inch ginger, minced
- ½ cup plain yogurt
- ¼ cup canola oil
- 2 tablespoons rice vinegar
- 2 teaspoons salt
- Blend spice mix with yogurt paste. If you are using chicken breasts, cut them in half or slice thin
- Add chicken to yogurt mixture, mix well, and refrigerate for as long as possible, up to 8 hours
- Preheat grill to medium heat and oil well
- Grill chicken for 7 minutes on each side, or longer as needed