TANDOORI-SPICED GRILLED CHICKEN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tandoori-Spiced Grilled Chicken image

An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the grill. A spiced yogurt marinade tenderizes without turning the meat mushy, so you can slather it on well in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 14h50m

Number Of Ingredients 14

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 onion, chopped
2 cloves garlic
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 tablespoons vegetable oil, plus more for grill
1/2 teaspoon ground turmeric
1/2 cup plain yogurt (not Greek)
Kosher salt
1 whole chicken (about 3 1/2 pounds), split in half down the spine, backbone removed
Mango chutney and coriander chutney, for serving (see cook's note)
Indian pickles, for serving (see cook's note)
Sliced cucumbers and fresh mint, for serving

Steps:

  • In a medium skillet over medium heat, toast cumin, coriander, and fennel seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. In a food processor, purée onion, garlic, and ginger to a fine paste, 30 seconds.
  • Heat oil in skillet over medium-high heat. Add onion mixture and cook until translucent, 4 to 5 minutes. Stir in spice mixture and turmeric. Let cool completely, then stir in yogurt and 1 1/4 teaspoons salt.
  • Rub some of yogurt mixture all over chicken; then gently separate skin from breast and rub more under skin on each side. Place chicken in a resealable plastic bag and refrigerate at least 12 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
  • Prepare grill for direct- and indirect-heat cooking (push coals to one side of a charcoal grill, or turn off one side of a gas grill after preheating). Brush grates with oil. Place chicken over indirect heat, bone-side down, with legs closest to heat source. Cover grill and cook, maintaining a temperature of about 400°F, until a thermometer inserted into thickest part of breast (nearest but not touching bone) registers 150°F, 40 to 50 minutes.
  • Transfer chicken to direct heat and cook, uncovered, flipping a few times, until charred in places and just cooked through, about 10 minutes more. Let stand 15 minutes before serving with chutneys, pickles, cucumbers, and mint.

Greg Murray
[email protected]

This recipe was a bit of a disappointment. The chicken was dry and the marinade was bland.


Rohan sahani Rohan sahani
[email protected]

The chicken was a bit overcooked, but the marinade was delicious.


Tsakani Angel
[email protected]

This is the best tandoori chicken recipe I've ever tried. The chicken is so juicy and tender, and the marinade is flavorful and aromatic.


ES Emon
[email protected]

I'm not a big fan of tandoori chicken, but this recipe was actually pretty good.


Arianne Wangechi
[email protected]

This recipe is a great way to use up leftover chicken. It's quick and easy to make, and the chicken is always juicy and flavorful.


Ochuko Samuel
[email protected]

The chicken was delicious! I will definitely be making this recipe again.


rima masarwy
[email protected]

This recipe was a bit too complicated for me. I think I'll try a simpler one next time.


Anthony Watring
[email protected]

I've made this recipe several times and it always turns out great. It's a keeper!


Calvin Hummel
[email protected]

The chicken was a bit too spicy for my taste.


Saboor Mehar
[email protected]

This is my new favorite chicken recipe. It's so easy to make and the chicken is always juicy and flavorful.


Thomas Mutero
[email protected]

I made this recipe for a party and it was a huge success. Everyone loved the chicken.


Kylee
[email protected]

The chicken was a bit bland. I think I should have added more spices.


ARMAN NILOY
[email protected]

This recipe was easy to follow and the chicken was delicious. I will definitely be making it again.


ali idris
[email protected]

I followed the recipe exactly and the chicken turned out perfectly. It was so flavorful and juicy.


clone unknown
[email protected]

The chicken was a bit dry, but the marinade was delicious.


Sheharyar Ktk
[email protected]

This tandoori chicken was a hit! The marinade was flavorful and the chicken was juicy and tender. I will definitely be making this again.