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Original Tandoori Chicken

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For cucumber yogurt sauce
  Cucumber 1
  Plain yogurt 1 Cup (16 tbs)
  Coriander/ cilantro 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
For chicken
  Plain yogurt 6 Ounce (3/4 cup, 185 gram)
  Fresh lemon juice 3 Tablespoon
  Peanut oil/Vegetable oil 2 Fluid Ounce (4 tablespoons / 60 milliliter)
  Minced garlic 1 Tablespoon
  Peeled and grated fresh ginger 1 Tablespoon
  Curry powder 1 Tablespoon
  Ground turmeric 1 Teaspoon
  Salt 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Frying chicken 4 Pound, quartered (2 kilogram)

To prepare the sauce, peel the cucumber, halve it lengthwise, then scrape out the seeds.
Cut the cucumber crosswise into thin slices.
In a bowl, stir together the cucumber slices, yogurt, cilantro or mint, salt and pepper.
Cover and refrigerate until serving.
To prepare the chicken, in a small bowl, stir together the yogurt, lemon juice, 2 tablespoons of the oil, the garlic, ginger, curry powder, turmeric, salt and cayenne to make a marinade; set aside.
Remove and discard the skin from the chicken.
Using a sharp knife, score the chicken meat 1/2 inch (12 mm) deep at 1-inch (2.5-cm) intervals.
Place in a single layer in a shallow non-aluminum dish large enough for the pieces to lie flat.
Add the marinade, coating evenly and working it into the cuts.
Cover and refrigerate for at least 3 hours, or as long as overnight.
Prepare a fire for direct-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Remove the chicken from the marinade.
Scrape most of the marinade from the chicken; reserve the marinade.
Rub the chicken with the remaining 2 tablespoons oil.
Place on the rack.
Grill, uncovered, for 10 minutes, then turn and brush with some of the reserved marinade.
Grill for 10 minutes more, then again turn and brush with the marinade.
Cover the grill, open the vents halfway and cook until the chicken is opaque throughout and the juices run clear, about 15 minutes longer.
To serve, transfer to a warmed platter and serve at once.
Pass the cucumber-yogurt sauce at the table.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4812 Calories from Fat 3130

% Daily Value*

Total Fat 349 g536.5%

Saturated Fat 97.2 g485.8%

Trans Fat 0 g

Cholesterol 1412.2 mg470.7%

Sodium 4379.8 mg182.5%

Total Carbohydrates 50 g16.6%

Dietary Fiber 8.7 g34.8%

Sugars 23.3 g

Protein 356 g712.9%

Vitamin A 91.5% Vitamin C 112.8%

Calcium 83% Iron 136%

*Based on a 2000 Calorie diet

Original Tandoori Chicken Recipe