Tandoori Style Yogurt Marinated Chicken Legs For The Grill Food

GRILLED TANDOORI CHICKEN

Steps:

• Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.
• Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.
• Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.
• Menu Suggestion: Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill store-bought naan or other flatbread, such as pita or lavash. In summer, the sweetness of grilled corn on the cob makes a nice balance to the spiciness of the chicken. Another option is eggplant, a favorite vegetable in India, sliced and grilled.
• Wine Recommendation: Spicy dishes such as this pair best with wines with low alcohol, high acidity and a touch of fruitiness. Try an off-dry riesling from Oregon, California or New York State.

TANDOORI-STYLE GRILLED CHICKEN

Steps:

• Blend 1 cup yogurt and next 10 ingredients in processor until smooth. Transfer to large bowl. Mix in remaining 1 cup yogurt. Add chicken and turn to coat. Cover and refrigerate overnight.
• Prepare barbecue (medium-high heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally basting with butter last 2 minutes, about 12 minutes per side. Transfer chicken to platter. Top with onion and cilantro and serve.

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 DRUMSTICKS

Steps:

• Place the chicken in a gallon-size resealable plastic bag.
• Combine the onion, 6 garlic cloves, 2 tablespoons chopped fresh ginger, serrano pepper, and oil in a blender, and process on high speed until it forms a smooth paste. Add the paprika, 1 1/2 teaspoons salt, cumin, turmeric, coriander, garam masala, and cayenne, and continue to process until well blended. Add 1 /2 cup yogurt and 1 tablespoon lemon juice, and process again to form a smooth sauce, scraping down the sides of the bowl as necessary. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 4 hours and up to 24 hours, turning the chicken occasionally.
• Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper.
• Remove the chicken from the marinade, pat it dry with paper towels, and arrange in one layer on the baking sheet. Brush the chicken on one side with just enough vegetable oil to coat and season it with the salt and 1 /4 teaspoon white pepper. Place the chicken in the oven and cook for 15 minutes. Turn the chicken pieces on the other side and continue to cook 10 to 15 minutes longer until nicely browned and cooked through and an instant- read thermometer inserted into the thickest part of the drumstick (without touching the bone) registers 165 degrees F. Remove the chicken from the oven and let it rest briefly.
• While the chicken is cooking, make the yogurt dipping sauce by combining the remaining 1 cup yogurt, mint, honey, minced garlic, the remaining 1 1 /2 teaspoons ginger, 1 1/2 tablespoons lemon juice, 1/2 teaspoon salt, and remaining 1/2 teaspoon white pepper in a bowl and stirring until well incorporated. Serve with the chicken.

GRILLED CHICKEN THIGHS TANDOORI

Steps:

• In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
• Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
• Preheat an outdoor grill for direct medium heat.
• Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
• Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

TANDOORI MARINADE FOR GRILLED CHICKEN

Steps:

• In a small skillet, heat the cooking oil over low heat.
• Blend together cumin, curry powder, garlic powder, salt, ground ginger, and cayenne pepper. Pour this mix into the hot oil and stir until they begin to darken a bit in color, about 20-30 seconds total.
• Remove from heat and pour into a medium mixing bowl. First, whisk in the vinegar, and then the sour creme.
• Marinate your chicken pieces for 4-24 hours, depending upon the level of flavor you desire.

YOGURT-MARINATED GRILLED CHICKEN

Steps:

• Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
• Let chicken marinate in the refrigerator, 3 to 8 hours.
• Bring chicken to room temperature, about 30 minutes. Pour off marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

TANDOORI CHICKEN

Steps:

• Make 2-3 small incisions into each chicken piece and place in a large non-metallic bowl.
• Rub in the lemon juice and salt. Cover and refrigerate for 20 minutes.
• Meanwhile, put the yogurt in a seperate bowl and add the cream and chickpea flour. Beat with a fork until well blended and smooth.
• Add all remaining ingredients - except for the oil and butter. Mix throughly.
• Pour the mixture over the chicken and rub in well.
• Cover and refrigerate for 4-6 hours or overnight. Return to room temperature before cooking.
• Preheat overhead grill to high. Line a grill pan with foil and brush the rack with oil.
• Using tongs, lift the chicken pieces out of the marinade and put on the prepared rack. Reserve the remaining marinade.
• Cook the chicken under preheat grill for 4 minutes, then turn over and cook for a further 4 minutes.
• Baste the chicken generously with the reserved marinade. Cook for a further 2 minutes on each side.
• Brush the chicken pieces with the melted butter and cook for 5-6 minutes, or until charredin patches.
• Turn the chicken over and baste with the remaining marinade.
• Cook for a furterh 5-6 minutes, or until charred as before. The chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the meat.

SHRIMP IN A TANDOORI MARINADE

Steps:

• Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them) and lay on a jelly roll sheet or any pan that will hold them in one layer.
• Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely.
• Slip into a plastic bag and refrigerate for at least 6 hours.
• Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 minutes; turn and continue cooking 3 minutes more until done.
• Serve immediately with lemon wedges.