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Add a photoWhile this dish isn't made in a traditional Indian clay oven, the yogurt marinade and spice blend can still yield a very authentic-tasting end result on a backyard grill.
Ingredientes
- 6 chicken leg quarters (drumstick+thigh), skinned, and trimmed
- kosher salt, 1 t
- lemon juice, 1 T
- yogurt, 2 cups
- lemon juice, 1 T
- ground cumin, 1 T
- ground coriander, 1 t
- paprika, 2 t
- cardamom seeds (hulled), 1/4 t
- cloves (whole), 1/4 t
- ground black pepper, 1/2 t
- kosher salt, 1 t
- turmeric, 1 t
- garam masala, 1 t (can substitute 1/4 t each allspice, nutmeg and cinnamon)
- onion powder, 1 T
- garlic powder, 1 t
- cayenne pepper, to taste (I usually use 1/2 t)
- garlic butter, 1/4 cup
- oil, 1/4 cup
Direcciones
- Make 2-3 shallow cuts (1/4â deep) on the fleshy side of each chicken leg. Dress both sides of each leg with lemon juice and salt and set aside (at least 20 minutes).
- In a large bowl, whisk together the yogurt and lemon juice.
- Grind together all the spices; add the spice mixture to the yogurt.
- Pat the chicken legs dry and add to the marinade (freezer bags work great for this).
- Marinate in the refrigerator overnight, turning at least once.
- Shake excess marinade off of the chicken.
- Brush the chicken with a 1:1 mixture of garlic butter and oil.
- On a generously oiled grill, cook the legs over medium-high flame for 20 minutes, turning every 5 minutes. Warning: there will be flare-ups!
- Serve with lime wedges (to be squeezed over the meat at the time of eating).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 350 | |
| Calories from Fat 254 | 73% |
| Total Fat 28.65g | 36% |
| Saturated Fat 9.81g | 39% |
| Trans Fat 0.32g | |
| Cholesterol 92mg | 31% |
| Sodium 928mg | 39% |
| Potassium 343mg | 10% |
| Total Carbs 6.81g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.65g | 3% |
| Protein 16.78g | 27% |
Evaluaciones
03 de Febrero de 2008
Made this over the weekend. Prepared the marinade on Fri night and bbq'ed on Sat for a party. A HUGE hit. Best dish so far I've tried on the site. Thanks very much, Chris. If you keep 'em coming, I'll keep eating...Yo he cocinado/probado esta receta2 people like this review
25 de Febrero de 2008
This made a beautiful presentation on the table. Was a big hit with the guests.
25 de Febrero de 2008
I tried this when it was broiled in the oven. The marinade was still delicious, but the chicken was a little dry. I'm going to try on the grill next time.Yo he cocinado/probado esta receta
06 de Abril de 2008
Made it Friday night for a small group of friends. It was a big hit. There is something gingery and deliciously addicting about the tandoori flavor. Will definitely add it to my party food repertoire. Thank you, Chris.Yo he cocinado/probado esta receta
22 de Mayo de 2008
We really enjoyed this but my marinade was very thick and I didn't understand the garlic butter part, so I skipped it. How did others do it? Pressed garlic with melted butter?Yo he cocinado/probado esta receta
27 de Abril de 2012
A traditional Tandoori Chicken will taste a bit different from grilled chicken. But this one sounds awesome.Yo he cocinado/probado esta receta
Comentarios
30 de Agosto de 2008The yogurt marinade is enough for at least 9 full legs (or 18 pieces if the drumsticks and thighs are separated).- 08 de Abril de 2008Made it again in the oven at 450 for 40 minutes. Cooked just right. The flavors seemed fuller and just DELICIOUS!
- 25 de Febrero de 2008Chris - can you delete the "red" chicken. I posted that. I've posted a photo I took last night of the dish (not a great one, but accurate)! You can delete by choosing the "add" button under the photo and then deleting.
- 25 de Febrero de 2008Made this again last night for a party; but since I just moved into a new house, I didn't have a bbq. Baked in the oven at 425 for 50 min (25 min each side). Should have cooked for about 40 min. Still was fantastic. My favorite recipe so far! Note the new picture!
- 14 de Febrero de 2008Thanks to whomever posted that image, though I must warn potential chefs that -- as written -- this recipe does not result in red chicken. To get it red, you have to add food coloring, which I generally don't.
