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Grilled Tandoori Chicken |
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Serves: 4
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(Tandoori Murgh)
Category: Grilled and Dry-Cooked Chicken and Turkey Dishes
Makes 4 to 6 servings
Whenever the words "tandoori chicken" are mentioned, a dramatically red chicken may flash before your eyes. This arresting red color, however, is purely for visual appeal. The chicken's real flavor comes from the marinade, and its smoky richness from the juices and marinades as they drip onto hot coals. (For best flavor, marinate the chicken the day before cooking or leave enough time for the two marinating steps.)
Authentically, this chicken should be roasted whole in a tandoor, but the best alternatives are an outdoor grill, a smoker, a rotisserie, and, failing all those, the oven or broiler. This recipe offers directions for grilling, broiling, and roasting. For the outdoor grill and the oven, you can either roast a whole chicken or, for ease and convenience, use serving-size pieces.
_ tablespoons Basic Ginger-Garlic Paste or store-bought
_ 1/2 to 3 pounds chicken (1 whole), skinned
_ tablespoons fresh lime juice or lemon juice
___ teaspoon salt, or to taste
___ cup nonfat plain yogurt, whisked until smooth
_ tablespoons heavy cream
_ tablespoon peanut oil
_ teaspoon Garam Masala
_ teaspoon ground dried fenugreek leaves
___ teaspoon ground cumin
_ teaspoon ground paprika
___ teaspoon cayenne pepper, or to taste
___ teaspoon ground turmeric
_ tablespoon melted butter for basting
Scallion wedges and lemon wedges
1. Leaving the chicken whole, with a sharp knife make deep, 1 1/2-inch cuts allover the chicken--3 on each breast, 3 on each thigh and 2 on each drumstick--then place in a non-reactive dish. In a small bowl, mix together the lime juice and salt and rub it over the chicken, making sure to reach inside the cuts. Cover with plastic wrap and marinate in the refrigerator about 2 hours. Meanwhile, prepare the ginger-garlic paste.
2. After the chicken has marinated, in another small bowl, mix together the yogurt, cream, oil, ginger-garlic paste, garam masala, fenugreek leaves, and cumin.
3. Heat the oil in a small nonstick saucepan over medium-high heat until hot but not smoking. Remove from the heat and add the paprika, cayenne pepper, and turmeric. Mix the spiced oil into the yogurt mixture. Rub the yogurt well over and inside the chicken. Cover with plastic wrap and marinate in the refrigerator, at least 8 and up to 24 hours.
4. TO GRILL: Preheat the grill to medium-high (about 375°F to 400°F). Grill, turning the chicken as needed, until the meat is soft and charred in a few places and opaque inside, 20 to 25 minutes. Baste with the melted butter and grill, turning, another 3to 5 minutes.
TO BROIL: Preheat the broiler. Place the marinated chicken (whole or cut up into serving pieces) on a roasting or broiler pan with a tray underneath to catch the dripping juices and broil in the lower center section of the oven or broiler (about l0-inches from heat source) until the chicken is opaque inside when tested with a knife, 25 to 30 minutes. Turn a few times and watch the heat. If the chicken browns too quickly, cover with foil.
TO BAKE (with, a gas oven): Preheat the oven to 375°F. Cut the chicken into serving pieces and place on a roasting rack with a tray underneath to catch the juices. Bake, covered with aluminum foil, in the center section of the oven until the chicken is lightly browned and the meat is soft and opaque inside when tested with a knife, 30 to 35 minutes. Turn and baste the pieces with the butter a few times while they're cooking.
5. Transfer to a serving platter, garnish with the scallions and lemon wedges, and serve whole or quartered.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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