Chicken Grilled Tandoori

By timbrehse

Ingredients

• For the marinade:
• 3 ounces plain Greek yogurt
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons minced garlic
• 2 tablespoons grated fresh ginger Coupons
• 2 teaspoons oil
• 2 1/2 teaspoons salt
• 2 teaspoons ground Indian red pepper (use cayenne or Korean red chili powder)
• 1 tablespoon paprika
• 2 teaspoons ground coriander seeds or coriander powder
• 1 tablespoon freshly ground cumin seed (or powder)
• 3/4 teaspoon turmeric powder
• 1 teaspoon ground cloves
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 teaspoons garam masala
• For the rest of the dish:
• 6 chicken leg quarters, cut into drumsticks and thighs
• 1 cucumber, sliced
• 1 medium red onion, sliced
• Cilantro for garnish (you can also use parsley)
• For the Indian-style rice, or "jeera" rice:
• 3 cups dry basmati rice
• 3 tablespoons oil, butter, or ghee
• 3 tablespoon cumin seeds
• 6 cloves
• 1 cinnamon stick
• 2 teaspoons salt or salt to taste
• 1 cup frozen peas

Preparation

Step 1

Mix all of the marinade ingredients together in a bowl.
Use a sharp knife to cut slits into the chicken pieces;
Place the chicken in a large dish. Spread the marinade all over the chicken and let marinate at least 12 hours,
Take the chicken out of the refrigerator 3 to 4 hours prior to grilling
Make your Indian-style jeera rice.
While that’s happening, heat oil/butter/ghee in a saucepan.
When it’s melted, add the cumin seeds, cloves, and cinnamon stick.
Infuse the oil for 2-3 minutes.
And add cooked rice to the spice mixture.
Sauté the rice in the pan for about 2 minutes and transfer to a pan
Add the salt and water & cook as normal

Shake off the excess marinade before placing the chicken on a hot grill.
cover & Cook but ck2n sure your chicken is charring!
Turn the chicken as often as needed to prevent burning and keep the grill cover on so the chicken cooks through quickly.
The chicken is done when an instant-read thermometer reads 165 degrees F.
For the rice, add the frozen peas and stir thoroughly during the last 2-3 minutes of cooking.
Let the rice reheat.
Serve the chicken with the rice, sliced fresh cucumbers, sliced red onion, and cilantro.

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