Grilled Tandoori Chicken
(No Ratings Yet)
Loading ...July 2, 2008
One of the best things about Saturdays is that it’s Grill Anything Day. It was a tradition that dad started when he got fed up with mom’s weekday staple of adobo and rice! So every Saturday, we kids got to choose what kind of meat we wanted to grill. My all-time favorite is Tandoori Chicken. Basically, it spices up a rather ordinary meal, and the smell the you get while grilling is heavenly!
Originally a dish from a region in India, the chicken pieces are marinated in yogurt to make it tender and spices are added to give the chicken a reddish hue.
The basic ingredients are 1/2 kilo of chicken wings (or chicken breasts, if you prefer), 2 large grated onions; 3 cloves crushed garlic, juice of 3 pieces lemons, around 1 to 2 teaspoon of salt, 1 1/2 cups yogurt (plain), 2 tsp chili powder, 2 tsp ground turmeric, 1 tsp ground black pepper, 2 tbsp ground coriander and red food coloring (optional).
Procedure:
First, remove skin from chicken and prick flesh several times with a skewer. Mix together the grated onions, crushed garlic, salt and lemon juice. Rub all over chicken pieces and marinate for 30 minutes to 1 hour. Combine yogurt and spices and food coloring (if you’d like the chicken to have a more reddish hue). Pour yogurt mixture over chicken. Coat thoroughly all pieces.
Place the chicken pieces in a covered dish and marinate for at least 6 to 12 hours in the refrigerator.
Afterwards, grill chicken in oven or over glowing coals for 20 to 30 minutes or till cooked. Do not overcook or chicken will dry out.
This dish is perfect on a hot summer’s day, especially if paired with a salad and a cold, cold drink.
Serves 4 to 5.
Comments
Got something to say?
