Tandoori Chicken
Try this authentic tandoori chicken that's marinated in yogurt and spices, then cooked on the grill instead of a clay oven so you can make it at home. Serve with long-grain basmati rice, grilled veggies, roasted corn on the cob, and a cucumber salad.
Ingredients
-
2 pounds chicken, cut into pieces
-
1 medium lemon, juiced
-
1 teaspoon salt
-
1 ¼ cups plain yogurt
-
½ medium onion, finely chopped
-
1 clove garlic, minced
-
2 teaspoons garam masala
-
1 teaspoon grated fresh ginger root
-
1 teaspoon cayenne pepper
-
1 teaspoon red food coloring (Optional)
-
1 teaspoon yellow food coloring (Optional)
-
2 teaspoons finely chopped cilantro
-
1 medium lemon, cut into wedges
Instructions
- Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.
- Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring.
- Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).
-
When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.
-
Cook chicken on the preheated grill until no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
-
Garnish with cilantro and lemon wedges.
You might also like
