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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By John1325
Michigan
on February 01, 2012
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This recipe has yielded the best flavor of any of the tandoori chicken recipies I have tried. It works very well as a baked dish too.
By Rajiv Kumar
on November 27, 2011
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Thanks for the excellent recipe - though i did get a few more from different points but this came out the best.
I used to do grill for the tandoor but then on a suggestion of a celebrity chef of an Indian Restaurant i got an authentic tandoor oven.
Believe me - i did your same recipe in the tandoor oven instead of the grill and your taste buds will fee the difference. The chicken in the grill got a little drier as compared to the tandoor oven i used but both cooked really well.
Thanks - if people can benefit then i got my tandoor online from HOMETANDOOR in NJ
By shelli86
on May 06, 2011
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I thought this was a very good recipe. The overall balance of flavors was great and a great change from boring old chicken. I would definitely recommend marinating overnight. I served it with some delicious nan bread rice and corn on the cob.
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