Tandoori Chicken (recipe included)

Hi everyone…I was looking back at the blog last night to get a sense of how much we’ve put on (both on the blog and around the waistline!) and I came across our recipe for Tandoori chicken only to notice that I hadn’t posted the ingredients or process.  So, here goes: Tandoori Chicken on the Big Green Asian Egg!

  • 1 cup plain yoghurt (not the light stuff…go full fat!)
  • 1/4 cup of freshly squeezed lime juice (approx. 4-5 limes)
  • 2 tbsp freshly chopped cilantro or in our case Chinese parsley
  • 6 cloves crushed garlic
  • 2 tsp garam masala
  • 2 tsp Kosher salt
  • 1 tsp red curry paste (I use mild and then crank up the heat with chili peppers and cayenne pepper)
  • 1 tsp ground cumin
  • 1 chili pepper (I removed the seeds but if you want more heat, keep them in)
  • 2 tbs peanut oil
  • 1 chicken, skinned and quartered
  • red and yellow natural food colouring for that tandoori look (and be super careful as I was a dork and smashed a bottle of the red and what a mess – my leg and hands will be red for weeks!)
The marinade is simple – combine all the above ingredients into a food processor bowl and pulse the contents with a steel blade for about half a minute. Prepare your chicken by removing all the skin and excess fat.  Score a few lines into the meat and place your quarters into a large lock top bag.
Pour the marinade in, coating your chicken thoroughly, then remove as much of the air out of the bag as possible.  Place the bag into a bowl and back into the fridge for 24-30 hours!  When tomorrow comes, remove the chicken and disgard the marinade. Get the grill up to 500 F (260 C) with your platesetter in and legs up, set for indirect cooking. Place the chicken quarters on a lightly oiled grid and grill for 30 minutes or if you’re using a thermometer, make sure it reaches about 165F (74C).

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Overall Heather Rating: 6/10

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