GRILLED TANDOORI CHICKEN WITH GARAM MASALA Recipe
Ingredients
| Chicken | 4 1⁄2 Pound, cut into 8 pieces (Skins Removed) | |
| Vegetable oil | 2 Tablespoon | |
| Chopped white onion | 1⁄2 Cup (8 tbs) | |
| Chopped garlic | 2 Tablespoon | |
| Chopped garlic | 2 Tablespoon | |
| Finely chopped serrano/Jalapeno pepper | 1 Teaspoon (Stems And Seeds Removed) | |
| Paprika | 1 Tablespoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Cayenne | 1⁄2 Teaspoon | |
| Plain yogurt | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 1251 Calories from Fat 780
% Daily Value*
Total Fat 87 g133.3%
Saturated Fat 23.7 g118.6%
Trans Fat 0 g
Cholesterol 386.4 mg128.8%
Sodium 1144.7 mg47.7%
Total Carbohydrates 16 g5.2%
Dietary Fiber 2.7 g10.9%
Sugars 3.1 g
Protein 98 g196.7%
Vitamin A 60.4% Vitamin C 32.8%
Calcium 16.5% Iron 38.1%
*Based on a 2000 Calorie diet
Directions
In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
Preheat a grill.
Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)
Chef
