Indian Barbeque Chicken Food

INDIAN BARBEQUE CHICKEN

Steps:

• Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
• Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
• Preheat grill for medium heat.
• Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY

Steps:

• In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
• Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
• Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
• Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
• Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.

GRILLED TANDOORI CHICKEN WITH INDIAN-STYLE RICE

Steps:

• Mix all of the marinade ingredients together in a bowl until well combined.
• Use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.
• Usually, Tandoori Chicken calls for the skin to be removed, but I left it on because you want that crispy chicken skin (obviously). You can decide for yourself, but be aware that skin-on chicken is more prone to flare-ups when grilling. You'll have to watch the chicken more closely while it's on the grill and flip the pieces more often to avoid hot spots--all reasonable trade-offs for some extra flavor!
• Place the chicken in a large dish. Spread the marinade all over the chicken and let marinate at least 12 hours, but not more than 2 days. We marinated our chicken for 16 hours, and even more marinating time wouldn't have hurt!
• Be sure to take the chicken out of the refrigerator 3 to 4 hours prior to grilling, so the chicken can come to room temperature--kind of like how you never want to grill a cold steak. This is an important step since there will be marinade on the chicken, and it will burn if the chicken is left too long on the grill because its internal temperature is too low.
• This is a good time to make your Indian-style jeera rice. We've measured out enough rice here to take down all of the chicken, but feel free to make more or less. Wash the rice thoroughly and drain into your cooking vessel. Cover with water and allow to soak for 20 minutes.
• While that's happening, heat your oil/butter/ghee in a saucepan. When it's melted, add the cumin seeds, cloves, and cinnamon stick. Let the spices infuse the oil for 2-3 minutes. After the rice has finished soaking, drain it thoroughly and add it to the spice mixture. Sauté the rice in the pan for about 2 minutes, and transfer to a rice cooker. Add the salt and water (according to your rice cooker directions), and press Start. If you're not using a rice cooker, use our directions for perfect stovetop rice.
• Now it's time to cook the chicken. Start your grill, and keep it covered until it reaches 500 degrees.
• Shake off the excess marinade before placing the chicken on the hot grill. Cook with the grill covered, but stay close to watch for excess smoke, a sure indicator that your chicken is charring!
• Turn the chicken as often as needed to prevent burning and keep the grill cover on so the chicken cooks through quickly. Our chicken took about 45 minutes, and we did have to turn and move the chicken pieces often.
• The chicken is done when the juices run clear when poked or, better yet, use an instant-read thermometer to check the temperature near the bone. The optimal temperature for chicken is 165 degrees F.
• For the rice, during the last 2-3 minutes of cooking time, add the frozen peas and stir thoroughly. Let the rice reheat. Serve the chicken with the rice, sliced fresh cucumbers, sliced red onion, and cilantro.

TANDOORI (INDIAN BARBECUED) CHICKEN

Steps:

• 1. Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
• 2. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.
• 3. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)
• 4. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (_A note of caution:_Since certain brands of _Tandoori_cooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
• 5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.
• To Roast in the Oven:
• Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with _ghee,_and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.
• To Broil Indoors:
• Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with _ghee._Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with _ghee_during cooking.
• To Grill Outdoors:
• Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with _ghee._Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
• Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.

BBQ TANDOORI-STYLE CHICKEN

Steps:

• Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone - this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.
• Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and leave to marinate in the fridge for at least 3-4 hrs (overnight is best).
• Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Place the chicken on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through. Or place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through. Top the chicken with the butter and leave to melt, then serve with lemon wedges.

BHATTI DA MURGH (INDIAN GRILLED CHICKEN WITH WHOLE SPICES)

Steps:

• Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
• Using a small knife, make a slash in the meaty part of each drumstick and thigh twice or three times, going all the way to the bone.
• In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
• Stir yogurt into the large bowl with ginger-garlic mixture, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
• Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
• When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off.) Or heat oven to 450 degrees.
• Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
• Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, drizzling with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
• If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional. Serve chicken on a platter, with lime wedges on the side.

SPICY INDIAN GRILLED CHICKEN

Steps:

• Combine all marinade ingredients well.
• Coat chicken pieces in marinade paste.
• Marinate from 1 hour, or up to overnight in the refrigerator.
• Grill over medium coals until browned, about 15 minutes each side.

SPICY INDIAN CHICKEN BBQ

Steps:

• Grind everything together, except for the chicken drumsticks, to a fine and thick paste in your grinder/mixer.
• Gently, make thin slits on the chicken drumsticks.
• Marinate them with the above prepared ground paste.
• Cover and refrigerate overnight{or for 24 hours}.
• Barbecue the chicken drumsticks or grill in a moderate oven for 30 minutes.
• Squeeze a little lemon juice over the grilled/barbecued chicken drumsticks.
• Garnish with green chillies and cashewnuts.
• Serve!