Tandoori Style Grilled Chicken Food

GRILLED TANDOORI CHICKEN

Steps:

• With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
• In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
• Preheat a grill.
• Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

GRILLED TANDOORI-STYLE CHICKEN

Steps:

• Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.
• Remove from refrigerator and wipe off marinade and discard. Drizzle with oil, add salt and pepper.
• Prepare barbecue for medium heat and oil grill. Transfer chicken to barbecue grill. Grill chicken until cooked through, about 7 minutes per side. Remove from grill and let rest for 5 minutes. Transfer chicken to cutting board. Cut crosswise on diagonal into 1/2-inch-thick slices. Transfer to platter.

TANDOORI -STYLE YOGURT-MARINATED CHICKEN LEGS FOR THE GRILL

Steps:

• In a processor blend 1-1/2 cups plain yogurt with the next 9 ingredients (the lemon juice to cayenne pepper) until smooth and well blended; transfer to a large bowl; mix in the remaining 1 cup yogurt with a wooden spoon.
• Add in the chicken and toss to coat.
• Cover and refrigerate over night.
• Prepare the grill to a medium-high heat.
• Place the marinated-coated chicken on the grill, do not wash off the yogurt marinade, but discard any marinade from the bowl.
• Grill the chicken (about 12-13 minutes per side) basting with melted butter the last 5 minutes of cooking on both sides, season with more salt and pepper if desired while cooking.
• Delicious!

TANDOORI STYLE CHICKEN

Steps:

• Stir together lime juice, yogurt, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
• Cut slits across the meat of chicken and rub spice mixture all over chicken.
• Marinate chicken in this mixture for 8 hours or overnight.
• Preheat the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan.
• Bake 425F for 35-40 minutes or until chicken is done (you may want to check the chicken about 5-8 minutes before and it may even cook longer than the 40 min, depending on size of pieces).

INDIAN TANDOORI CHICKEN

Steps:

• Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

GRILLED TANDOORI CHICKEN

Steps:

• Clean and defat breasts.
• Place in a large bowl.
• Process remaining ingredients to a uniform sauce.
• Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
• Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
• Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
• TO ROAST: Preheat oven to 500-550*F.
• Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
• Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
• Basting is unneccessary because the enclosed environment prevents excessive dryness.
• TO BROIL INDOORS: Preheat broiler.
• Spray grill with nonstick to prevent sicking.
• Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
• Turn and cook another 10 minutes or until cooked through.
• TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
• Brush with extra marinade.
• Let chicken cook WITHOUT turning for 10 minutes.
• Turn, baste other side, and cook another 10.
• Continue cooking, turning every 10 minutes until done.