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Grilled Tandoori Chicken

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Ingredients
  Plain yogurt 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Finely chopped ginger 1 Tablespoon
  Ground cardamom 2 Teaspoon
  Ground cumin 2 Teaspoon
  Paprika 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Chicken 3 Pound
  Lemon wedges 2
Directions

1. In a large shallow dish, combine yogurt, lemon juice, garlic, ginger, cardamom, cumin, paprika, turmeric, salt, and cayenne. If desired, pull skin off chicken. Add chicken to marinade, turning to coat evenly. Cover and refrigerate 4 to 8 hours.
2. Prepare a medium-hot barbecue fire, using tongs to push coals to one side of the grill, or preheat a gas grill for an indirect fire. Remove chicken from marinade and set on grill away from coals. Grill, turning occasionally, until browned and chicken juices run clear, 30 to 40 minutes. (White meat will take less time than dark meat.)
3. Serve hot, garnished with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Servings: 
4

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