Tandoori Chicken
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Tandoori Chicken

Submitted by: Mary Charni

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Servings: 4

Chicken that is marinated with a yogurt sauce, a recipe I got from simplyrecipes.com but tweaked it for BD--Indian dish that has lots of flavor


    3 tbsp. coconut oil

    1 tsp. ground coriander

    1 tsp. ground cumin

    1 tsp. turmeric

    1 tsp. cayenne pepper

    1 tbsp. garam masala spice blend

    1 tbsp. paprika

    1 c. Greek yogurt

    2 tbsp. lemon juice

    4 clove garlic

    2 tbsp. fresh ginger

    1 tsp. sea salt

    5 chicken leg


Heat coconut oil in a small pan over medium heat. Add coriander, cumin, turmeric, cayenne, garam masala, and paprika. Cook, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.

Whisk the cooled spice-oil mixture into the yogurt. Then stir in the lemon juice, minced garlic, ginger, and sea salt.

Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour, but no more than 8 hours (6 hours seems to be the sweet spot).

Prepare the grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in avocado oil or melted coconut oil. Take the chicken out of the marinade and shake off the excess - the chicken should be coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook for 2-3 minutes before checking.

Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.

Let chicken rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.

*To count your proteins for this recipe, add 1 protein (from the Greek yogurt) to however many ounces of chicken you get off the leg. Enjoy!