Tandoori Chicken

Marinated chicken in yogurt and blend of spices is cooked in tandoor oven or on grill

Prep Time 2 30

Cook Time 1 15

Resting time 15

Total Time 4

Course Side Dish

Cuisine Indian

Servings 4

4 pounds Chicken leg quarters Score the chicken close to the bone before marinating.
1 cup Greek yogurt
2 teaspoon Cayenne pepper add to your spice level
1 tablespoon Giner garlic paste
1 tablespoon Tandoori chicken masala can be substituted with Garam masala
1 teaspoon Turmeric
2 teaspoon Salt can also sprinkle to taste after cooking

Make marinade by mixing yogurt and rest of the ingredients except chicken.
Add scored chicken to the marinade to infuse into chicken. Scoring allows the marinade to infuse into the chicken. Cover and marinate for 2 hrs in the refrigerator.
Prep the charcoal grill and bring it to a minimum temperature of 350^oF
Grease the grill with oil to prevent meat from sticking to the grill. Place chicken on the grill and cook the meat thoroughly by flipping each side every 15 mints while basting the chicken with rest of marinade.
Cook chicken until it registers a minimum of 165^oF at the center of meat. This may take up to 1 hr.
Take chicken out of grill and cover it with foil for 15 mins to help infuse the flavors into the meat.
Serve chicken with Basmati rice or Naan

Keyword Chicken, Marinade, Tandoor Oven