A few years ago my husband started asking me to make Tandoori Chicken. I had no clue what it was or what it should even taste like. And we all know that the internet is filled with recipes and people adding their own twists to them. I am no different.
I was originally told that the chicken got its red coloring from tomato paste. That seemed right, I mean, tomatoes are red in color. But I soon learned that was only one version and by mixing certain spices together you can get a rich flavor and still get that red coloring. I can see what people used to fight over spices. Spices make a world of difference in your food.
I am not a big Greek yogurt fan, but by mixing it with lemons and flavorful spices, you forget that it is even there. You can make the marinade the night before and pour it over the chicken before you leave for work and let it sit all day. Can you just imagine the flavors you will get after grilling it? WOW! Talk about a great meal.
And if you don’t have a grill, or it is not grilling season yet, no worries. You can still roast it in the oven at 400˚F for about 40 minutes or until the juices run clear. Then put it until the broiler for 5-10 minutes to get those char marks. It will still taste amazing!!
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne
- 1 Tbsp paprika
- 1 cup plain Greek yogurt
- 2 Tbsp lemon juice
- 4 minced garlic cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 fryer chicken cut into 2 breast, 2 thighs, 2 legs, 2 wings
In a large bowl whisk together Greek yogurt, coriander, cumin, turmeric, cayenne, paprika, and lemon juice, garlic, salt, ginger.
Cut deep slashes into chicken. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
Only turn on half of the grill, then close the lid to warm up. If you are using a charcoal grill out the coals to one side only. Shake off excess marinade, place chicken on hot side of grill. Put the chicken pieces on the hot side of the grill and cover.
After about 10 minutes turn the chicken over and cook for another 10 minutes. The wings at this point should be done. Place the wing on the top racks on the cooler side of the grill.
Move chicken to the cooler side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.
Let it rest for at least 5 minutes before serving.