Grilled Tandoori Chicken

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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].

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Oh man, this is as easy and adaptable as it is delicious. Since I am a masochist , I use at least three chiles in every batch, including a habenero. However, the heat of the peppers always settles down during the marinading process, and after cooking, you're left with mostly just the flavor.

I think a fun thing for parties is to get just wings and legs (don't skin the wings though, just score them, marinade them for four hours or so, and set em on the smoker for two hours. After that, you can grill the pieces to crisp them up. Oh man. So good.

Also, people who don't even like Indian food raved about this dish. I really would recommend it to anybody.

Good luck!

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I have made this 3 times now, after a friend made it for me. Very good!

Note: Made 2 times with Greek yogurt (because I had some in fridge and it has come out really salty. 1st time thought it was the salt, so 2nd time omitted salt and still was salty, so had to be the yogurt.
Finally made it last night with regular, whole milk yogurt, and did not add the salt listed. Tasted great!

I usually bake in oven, and finish under broiler to char up.
Made this with boneless, skinless chicken breasts, and also bone-in chicken thighs. Both good options, but the thighs have more flavor.

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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.

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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

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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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One of the few Indian recipes I've found that I really like. The spice blend is just right. I took the easy route and used boneless, skinless, chicken breast. Served with rice.

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We cubed the boneless chicken breast for kabobs, so the meat really absorbed the marinade quite well. It was a very easy way to serve a crowd, also cubed up salmon but did not leave it in the marinade as long. Grilled the kabobs, served with rice, cucumber yogurt sauce and veggies...yummy.

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Usually onion paste is not used to marinade the chicken. All the rest of the ingredients are good. One can put sauteed onion on the sides while serving the dish. But, then again I believe food as almost everything else is a matter of personal preference.

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i made this recipe last night: it was absolutely delicious and very close to the real deal in a tandoori oven. thanks, Emeril! your recipes never fail me.