Show: Emeril Live
Episode: Indian Barbecue
Save Recipe Print
Total:
54 min
Prep:
20 min
Inactive:
4 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

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.)

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Tandoori Murghi (Grilled Chicken Skewers)

Recipe courtesy of Gourmet Magazine

Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad

Recipe courtesy of Gourmet Magazine

Grilled Tandoori-Spiced Chicken over Green Papaya Salad

Recipe courtesy of Food Network

Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories