Grilled Tandoori Chicken With Cucumber Yogurt Sauce Recipes

GRILLED TANDOORI CHICKEN WITH CUCUMBER-YOGURT SAUCE

Steps:

• Preheat a charcoal or gas grill or a stove-top grill pan. Remove the chicken from the refrigerator 30 minutes before grilling. Brush the grill with a little oil and wipe off excess. Place the chicken on the grill and cook for about 4 minutes on each side, or until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Remove the chicken and allow it to sit for 5 minutes before cutting it into thin slices. Serve accompanied with the cucumber-yogurt sauce.

GRILLED TANDOORI CHICKEN

Steps:

• With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
• 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.)

SPICY TANDOORI GRILLED CHICKEN WITH CURRY-CUCUMBER SAUCE

Steps:

• In a small bowl, combine the ginger powder, curry powder, onion powder and cayenne pepper; set aside 2 teaspoons of the mixture.
• To make the brine: In a large bowl, combine buttermilk, salt, sugar and minced garlic; mix to combine until the sugar and salt are dissolved completely.
• Stir in the remaining ginger mixture into buttermilk mixture (keep about 2 teaspoons to flavor the chicken pieces before grilling).
• Place the chicken pieces in a large heavy-duty ziploc freezer bag, and then place in a shallow dish to catch any small leaks.
• Pour the buttermilk brine/ginger mixture mixture over the chicken pieces in the bag.
• Coat the pieces well with the brine.
• Place in refrigerator for 3-4 hours, turning the bag occasionally to distribute the marinade over the chicken.
• When ready to grill, remove the chicken from the bag and discard marinade/brine.
• Sprinkle the chicken with the reserved 2-3 teaspoons of the ginger spice.
• Set grill to medium temperature.
• Place the chicken on the grill and cover with grill lid.
• Cook chicken for about 50-60 minutes.
• To make the curry-cucumber sauce: In a bowl combine all the ingredients; mix well to combine.
• Cover and chill until serving.
• Delicious!