Lake Pontchartrain Sail & Power Squadron
A Unit of The United States Power Squadron

Home Back Oysterpork ChickenTandoori

Grilled Tandoori Chicken

1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed (Optional boneless pre-cut chicken pieces) 1/2 large red onion, chopped (optional - white onion)
2 tablespoons vegetable oil 2 tablespoons chopped garlic
2 tablespoons chopped ginger 1 tablespoon paprika
1-1/2 teaspoons salt 1 teaspoon ground cumin
1 teaspoon turmeric 1 teaspoon ground coriander
1 teaspoon garam masala 1/2 teaspoon cayenne
1/2 cup plain yogurt 1 tablespoon fresh lemon juice
Optional 1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed

 

With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in large ZiplockŪ or similar bag.

In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne.  Process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Exhaust all of the air from the bag, seal and work marinade into the holes and slits. Place the bag in a suitable pan and refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

Preheat a grill.

Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste with the marinade as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated oven at 425° F on a baking sheet for 35 minutes.)