Tandoori Chicken
I think the original recipe came from Fine Cooking magazine. Start marinating at lunch and it will be ready for dinner.
MARINADE
2 inch piece of ginger, peeled
4 cloves garlic
1 tsp turmeric
1 tsp chili powder
1 tsp cumin
1 small container plain yogurt
1 tbsp fresh lime juice
2 - 3 lbs chicken thighs or breasts
1/2 c. melted butter or ghee
GARNISHES
onion, sliced
chopped cilantro
thinly sliced green chiles
1 lime, cut in wedges
MARINADE
2 inch piece of ginger, peeled
4 cloves garlic
1 tsp turmeric
1 tsp chili powder
1 tsp cumin
1 small container plain yogurt
1 tbsp fresh lime juice
2 - 3 lbs chicken thighs or breasts
1/2 c. melted butter or ghee
GARNISHES
onion, sliced
chopped cilantro
thinly sliced green chiles
1 lime, cut in wedges
- MARINADE Blend the ginger and garlic to a fine paste in a blender. Add enough water to make a paste. Add turmeric, chili powder, salt, cumin, lime juice and blend until combined.
- CHICKEN Make a few slits in each piece of chicken, putting in a non-reactive pan or ziploc. Pour the marinade over the chicken, reserving a bit for basting. Let sit, turning occasionally, for 4-12 hours.
- Grill the chicken with the lid down for 5 minutes. Turn pieces over and cook for another 5-7 minutes. Baste with butter and cook another 2 minutes with lid up. Baste again and cook until done.
- Garnish and serve with basmati rice.
