Want to have fun in your backyard, open your grill and let start grilling the tandoori chicken.
The tandoori chicken is a dish originated from Punjab but much symbolized as Indian dish all over the world. Traditionally, it is cooked in clay pot tandoor oven, but I bet the taste didn’t differ much when it is grilled or roasted in oven.
But do plan ahead to marinate the chicken and enjoy the full flavor. The chicken is marinated in yogurt and with spices.
This tandoori chicken is ending the way to chicken my favorite event hosted by Vandana Rajesh. It is our favorite too :)
Whole chicken leg (thighs and drumstick included): 4 pieces
Yogurt: 1 cup
Chili powder: 2 to 3 tbsp (usually tandoori has mild heat level)
Turmeric: ½ tsp
Ginger-garlic: 2 tsp
Garam masala (spice mix): 1 to 2 tsp
Lemon: 1 lemon juice
Food color: Red food color (a big pinch)
Salt: according your taste.
Basting the chicken
Oil and brush or cooking oil spray
1.Clean the chicken, remove the skin and make a small incision with sharp knive in the flesh.
2.Mix all the ingredients together and mix the chicken pieces. You can marinate the chicken overnight in fridge or at least 3 to 4 hours! U can even put all in freezer bag and mix it!
3.Preheat the grill and place the chicken pieces ,cook for 12 minutes each side. And turn the other side to grill, just baste the chicken with oil or spray some oil to get it crispier!
4. Or if u want to roast in oven, preheat the oven for 4oo F and roast the chicken each side 20 min. Baste with oil or butter once turned.
You can enjoy this chicken like appetizer or even like main dish.
Tandoori is served with tabouli
Have a great weekend!