Grilled Tandoori Chicken

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Indian Barbecue

Rated: 4 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: 4 min
Cook: 30 min
Total:: 54 min

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Ingredients

1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
1 tablespoon paprika
11/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice

Directions

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.)

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Comments & Reviews

recipe Grilled Tandoori Chicken
Lark Tiburon, CA 08-18-2009
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Outstanding!
Rated: 5 stars out of 5

I was looking for a marinade for game hens, and thought I'd try this. I love Indian cuisine, and this is one of the most... authentic-tasting recipes I've tried (It's pretty hard to get it exactly without having an actual tandoor oven.). Other than the game hens, the only other change was using Greek yogurt. After marinating for just over 4 hours, I grilled the hens over hot coals. The meat was moist and tender with an exquisite crust. The seasonings were perfect. The only thing I'll do differently next time is to use chicken as skinning the game hens turned out to be quite a chore.Read more
recipe Grilled Tandoori Chicken
MIKE los angeles, CA 02-28-2008
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tandoori lagasse
Rated: 4 stars out of 5

I found that this recipe had a very authentic taste ... I would advise against marinating for more than 4 hours though ...... the enzymes in the yoghurt and the ginger can make the chicken mushy as they are proteolytic (protein dissolving).Read more
recipe Grilled Tandoori Chicken
Tiffany Batavia, NY 12-07-2007
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Wonderful flavor
Rated: 5 stars out of 5

I brough this dish to work as part of an Indian lunch. Everyone loved it. I didn't use the Jalepeno because I didn't want it... to be too hot and it was perfect. I baked it in the oven and used skinless chicken thighs - they were tender and the meat fell off the bone.Read more
recipe Grilled Tandoori Chicken
Anonymous 09-11-2007
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Not a Tandoori dish
Rated: 1 stars out of 5

More like a mock dish
recipe Grilled Tandoori Chicken
Anonymous 09-07-2007
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Great Tandoori
Rated: 5 stars out of 5

The spices in the recipe are in perfect compliment with each other. It's one of the best tandoori's I've tried to make... myself. I would highly recommend it. I use this recipe with shrimp instead of chicken.Read more
recipe Grilled Tandoori Chicken
Anonymous 07-08-2007
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Really good
Rated: 5 stars out of 5

This was pretty good. I added more salt as many suggested. Just be careful with the Tumeric. It stains EVERYTHING.