Friday, May 17, 2013

#110 Tandoori Grilled Chicken


Tandoori Chicken is a delicious dish that originated in India, it's name comes from Tandoor, a cylindrical clay oven in which it was traditionally cooked. Nowadays, you can use the grill, the oven or an indoor electric grill. When using a charcoal grill,  you arrange the hot coals in either side, leaving an empty space in the middle. When using a gas grill,  you heat one side on medium high and leave one side unheated. And then the chicken is placed on the unheated surface and let cook for 90 minutes. I was thinking of firing up charcoals but I do not own a sturdy outdoor grill, nor a gas grill, just a small one that  has a plate where I can put the charcoals, and a wire rack above it. It was  very windy, I was scared that my tiny grill would start a fire because it's been really dry around here lately, and the house sits on huge oak trees and surrounded by Pine and many more Oak trees. So I thought, nah.. safety is a priority. But yeah, the photos would have looked better, and maybe it would have tasted more authentic.   I used a George Foreman grill to cook my first Tandoori Grilled Chicken, and I never doubt the power of this small grill. It  always works! It cooked the chicken really well,  and the meat was tasty and moist. This recipe is great, we loved the smell and the mint raita is a perfect accompaniment to the spiciness of the Tandoori Chicken. We used a blender  to mix the marinade and let the mixture and chicken sit in the refrigerator overnight. It turned out perfect. I learned that one should never omit the yogurt in the marinade, because it is a  meat tenderizer. I will definitely make this again. Next time, over charcoal and will cook it on the unheated surface for 90 minutes. Will post an update if it tastes better when cooked that way. :)

Yield: Serves 4


3/4 cup fat-free Greek Yogurt
2 tablespoons chopped peeled fresh ginger
2 tablespoon paprika
1 tablespoon lime juice
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 garlic cloves, chopped
4 (12-ounce) bone in, chicken leg thigh quarters, skinned

  1. Combine the first 10 ingredients in a blender,  and then process until smooth.
  2. Pour into a large ziplock bag. Add chicken in the bag; turn to coat. Marinate in the refrigerator for at least 4 hours or overnight.
  3. Before grilling, remove from the refrigerator and let stand at room temperature for at least 45 minutes.
  4. Remove the chicken from the marinade; discard the marinade.
  5. Grill on an unheated side of the grill for 90 minutes, or on a heated part of the grill for 30 minutes, let it cook until a meat thermometer inserted in the inner part of the thighs registers 160 F.
 Recipe adapted from Cooking Light Magazine, 300-calorie main dishes.

We ate this with a delicious Mint Raita . Satisfying dinner!

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