Grilled Tandoori Chicken

Grilled Tandoori Chicken
Photo by © Melanie Acevedo

Ingredients

  • ¼ teaspoon ground turmeric
  • 1 ¼ teaspoons ground coriander
  • 1 ½ tablespoons water
  • 1 ½ tablespoons water
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces and skin removed
  • + 17 more ingredients
    • 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces and skin removed
    • 3 tablespoons cooking oil
    • 1 tablespoon chopped fresh ginger
    • 2 large garlic cloves, chopped
    • 2 large garlic cloves, chopped
    • 1 ½ teaspoons salt
    • ¾ teaspoon ground cumin
    • 1 ¼ teaspoons ground coriander
    • 3 tablespoons cooking oil
    • ½ cup plain yogurt
    • ¼ teaspoon ground turmeric
    • 1/8 teaspoon cayenne
    • 1/8 teaspoon cayenne
    • ½ cup plain yogurt
    • 1 tablespoon chopped fresh ginger
    • 1 ½ teaspoons salt
    • ¾ teaspoon ground cumin

1. Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minut...

View full recipe at My Recipes

Comments

Variations on Grilled Tandoori Chicken

  • Grilled Tandoori Chicken
    • 16 skinless, boneless chicken thighs (about 3 pounds)
    • 1/2 cup coarsely chopped peeled fresh ginger
    • 2 teaspoons ground coriander, divided
    • +12 other ingredients


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