Grilled Tandoori Chicken

Votes: 1

Time: 8 hours 40 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 570, total fat 28 G., saturated fats 7 G., proteins 46 G., carbohydrates 33 G., fiber 3 G., cholesterol 214 mg, sodium 622 mg, sugar 6 G.

Marinating is the easiest way to change the flavor of your weekday dinner daily. For example, try a marinade inspired by Indian tandoori chicken, but without the red food coloring typically used on meat and with slightly fewer spices. Grilling is a great alternative to the traditional tandoor oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups whole milk yogurt (not Greek)
4 tsp. garam masala
1 tbsp. ground turmeric
3 tablespoons fresh lemon juice, plus lemon wedges for serving
2 tablespoons vegetable oil, plus more for grilling
1 tbsp. grated fresh ginger
1 clove of garlic, grated
8 chicken thighs with skin and bones
2 naan breads
A quarter of a seedless cucumber, grated
3 tbsp chopped fresh cilantro + leaves for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, garam masala, turmeric, cucumbers, cilantro, ginger root, wheat flatbreads

Cooking the dish according to the recipe:

In a large bowl, combine 1 cup of yogurt with garam masala, turmeric, 2 tablespoons of lemon juice, vegetable oil, ginger, garlic, 1/2 teaspoon of salt, and a few grinds of black pepper. Add the chicken and toss well to coat. Cover and refrigerate for 8 hours.
Preheat grill to medium heat and lightly oil the grates.

Add the chicken pieces skin-side down and grill, turning occasionally, until cooked through, 25-30 minutes. Place the naan on the grill 2-3 minutes before the chicken is done to warm through and lightly toast the bread.
Meanwhile, combine the remaining 1/2 cup yogurt with the grated cucumber, chopped cilantro, and remaining 1 tablespoon lemon juice; season with salt and pepper to taste.
Slice the naan and serve with chicken, yogurt sauce, and lemon wedges. Garnish with cilantro.

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