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Categories:Viewed: 97 - Published at: 6 years ago
Ingredients
- 1 cup / 100 g ginger, peeled and coarsely chopped
- 1 cup / 140 g peeled garlic cloves
- 1 1/2 cups / 350 mL plain, unsweetened yogurt
- 3 tablespoons / 20 g Tandoori Masala
- 2 tablespoons salt
- 1 tablespoon red chile powder or cayenne pepper
- 1 teaspoon Garam Masala, plus more for sprinkling
- 4 pounds skinless whole bone-in chicken, cut into 8-10 pieces (including cutting each breast in 1/2), or 2 pounds / 910 g boneless chicken
- 1/2 lemon, for squeezing
- Thinly sliced onion, for garnish
- Chopped fresh cilantro, for garnish
- Brown or white basmati rice, Roti, or Naan, for serving
Method
- In the bowl of a food processor, grind the ginger and garlic into a smooth, watery paste.
- Transfer the paste into a large mixing bowl.
- Add the yogurt, Tandoori Masala, salt, red chile powder, and Garam Masala and whisk until fully combined.
- Prepare the chicken by poking holes in it with a fork to help it absorb the yogurt marinade.
- Carefully add the pieces of chicken and gently stir until all the pieces are evenly coated.
- Cover and refrigerate for 6 hours to overnight.
- Preheat the grill to medium-high (350F /180C to 400F /200C), making sure the grill has been well oiled or sprayed with a nonstick cooking or grilling spray.
- Place the marinated pieces of chicken on the grill and cook, turning once to ensure even cooking, for up to 1 hour, until cooked through and the chicken reaches an internal temperature of 165F /74C.
- Your cooking time may differ, depending on your grill and how well done you prefer the chicken to be.
- We prefer it well done, Remove from the grill and transfer to a serving platter.
- Squeeze the 1/2 lemon over the cooked chicken.
- Sprinkle with some of the Garam Masala.
- Garnish with the onion and cilantro and serve hot over the brown or white basmati rice or with the Roti or Naan.
