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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tandoori Chicken   
    Categories: Poultry, Herbs, Chilies, Citrus   
         Yield: 5 servings   
       
         3 tb Oil   
         1 ts Ground coriander   
         1 ts Ground cumin   
         1 ts Ground turmeric   
         1 ts Cayenne   
         1 tb Garam masala   
         1 tb Sweet (not hot) paprika   
         1 c  Plain yogurt   
         2 tb Lemon juice   
         4 cl Garlic: minced   
         2 tb Minced fresh ginger   
         1 ts Salt   
         4    Whole chicken leg quarters;   
              - skinned, bone-in   
       
     Heat the oil in a small pan over medium heat, then cook   
     the coriander, cumin, turmeric, cayenne, garam masala   
     and paprika, stirring often, until fragrant   
     (approximately 2-3 minutes). Let cool completely.   
        
     Whisk the cooled spice-oil mixture into the yogurt, then   
     mix in the lemon juice, garlic, salt and ginger.   
        
     Cut deep slashes (to the bone) in 3-4 places on the   
     leg/thigh pieces. Just make 2-3 cuts if you are using   
     separate drumsticks and thighs. Coat the chicken in the   
     marinade, cover and chill for at least an hour   
     (preferably 6 hours), no more than 8 hours.   
        
     Prepare your grill so that one side is quite hot over   
     direct heat, the other side cooler, not over direct   
     heat. If using charcoal, leave one side of the grill   
     without coals, so you have a hot side and a cooler side.   
     If you are using a gas grill, just turn on one-half of   
     the burners.   
        
     Use tongs to wipe the grill grates with a paper towel   
     soaked in vegetable oil.   
        
     Take the chicken out of the marinade and shake off the   
     excess. You want the chicken coated, but not gloppy.   
        
     Put the chicken pieces on the hot side of the grill and   
     cover. Cook 2-3 minutes before checking.   
        
     Turn the chicken so it is brown (even a little bit   
     charred) on all sides   
        
     Move chicken to the cool side of the grill. Cover and   
     cook for at least 20 minutes, up to 40 minutes (or   
     longer) depending on the size of the chicken and the   
     temperature of the grill. The chicken is done when its   
     juices run clear.   
        
     Let it rest for at least 5 minutes before serving. It’s   
     also great at room temperature or even cold the next   
     day.   
        
     Serve with naan, and Indian flatbread, or with Indian   
     style rice, with yogurt-based raita on the side.   
        
     By: Elise Bauer   
        
     Serves: 4 to 6 servings   
        
     RECIPE FROM: https://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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