zakruti.com » Dish recipes » Adam Ragusea

Tandoori Chicken Grilled or Broiled

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Rating: 4.5; Vote: 2

Indian-American restaurant-style tandoori chicken is surprisingly well-suited to the home kitchen, whether cooked outside on the grill, or inside under the broiler. Thanks to Seth Coutinho for sharing his family's recipe with me, so I could be sure I wasn't too off-track For the masala: 1 tablespoon cumin seeds 1 tablespoon coriander seeds 4 black cardamom pods 1/2 teaspoon black peppercorns 1 teaspoon fenugreek seeds 1/2 cinnamon stick For the chicken: 5 pounds of chicken legs and/or thighs (makes enough for dinner plus leftovers for tikka masala) salt 2 tablespoons Kashmiri chili powder (or some combination of cayenne pepper [hot] and paprika [not hot], depending on how hot you want it) Juice of 1 lemon 1/2 cup full-fat Greek yogurt 2-3 tablespoons ginger-garlic paste, prepackaged or freshly peeled and grated red food coloring (optional) For the vegetable side (makes enough veg for 2-3 people): 1 large white onion 1-2 green bell peppers salt high-heat oil at least one lemon wedge per person Put all the spices for the masala into a pan and toast them on medium-high heat until fragrant and just smoking. Grind them into a powder. Score the chicken pieces with several deep cuts each, and put them into a large glass or stainless-steel bowl. Scatter the pieces with a good coating of salt, followed by the masala (you probably won't need all of it) and the ginger-garlic paste. Squeeze in the lemon juice, put in the yogurt and the food coloring (if using. Mix until each piece is coated in a homogenous paste. Cover the bowl and marinate it in the fridge for up to 24 hours. IF GRILLING, get a full chimney of natural chunk charcoal lit and lay it into your grill. Spread a heavy layer of fresh charcoal on top, lay the grate over, and let it heat for 5 minutes. Your bottom vents should be all the way open. Clean and grease the grill grate, put on all the chicken pieces and immediately cover. Your lid's vents should be half-closed. Cook the first side for about 5 minutes until charred, flip the pieces, put the lid back on, and let the chicken cook undisturbed until done, 30-40 more minutes. Internal temperature should be at least 170 F. IF BROILING, put an oven-safe cooling rack onto a sheet pan and lay the chicken pieces on the rack. Get your broiler as hot as it gets, and put the chicken under it, as close as you can get the pieces without touching the element. Broiled until charred, about 10 minutes. Take the pan out and flip the pieces. Broil the second side until charred, about 10 minutes. If the drippings on the bottom of the sheet pan start to burn and smoke, pour some water into the pan. After the second side is charred, take the chicken's temperature. Internal temperature should be at least 170 F. If the chicken needs more cooking, turn the broiler off and the oven on 350 F, and put the chicken back in on a middle rack until done. For the vegetable side, peel the onion whole, cut it into thick latitudinal slices and push to separate the pieces into individual rings. Cut the top of the pepper, reach in and tear out the seeds, then cut into thick latitudinal slices. Preheat a wide pan on high heat and coat the bottom with oil. When the oil is smoking, put in the veg, sprinkle it with salt, and let it sit for a moment until brown before tossing. Let the pieces cook a few minutes more and then take them out when they seem half-cooked. Serve the chicken pieces on top of a bed of vegetables with lemon wedges on the side
Date: 2019-10-03

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Comments and reviews: 10

Singh Saab
The best real Tandoori chicken ingredients. Black sult not regular white suit. black pepper, kashmiri red chilli powder, coriander powder if available? little bit turmeric powder ginger and garlic paste, lemon juice and mustard oil very important hunk hung yoghurt, mix and make a paste and rub on the chicken. marinate for 2hrs. and then cook in coal tandoor. enjoy i like your videos.
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Stanley Sandeep
Amazing Mr. Ragusea. as an Indian, I can vouch this is to the tee (maybe there were some spices skipped. You even covered the ghee over charcoal technique to get that smoky flavour for people using oven. As for yoghurt (curd as we like to call it, buffalo's is the best as it's more creamier. Also, brushing with desi ghee while in the tandoor definitely adds more flavour.
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Grand Priestess
I have heard several times that allowing any oil to smoke (like you did with the oil for the veggies) causes it to be carcinogenic and not good for you. I feel like I've seen you do this in other videos and I've also seen a few professional chefs do it. Is that true? Is it even dangerous? Get mixed messages here lol
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Devanshu Arjun
First thing first mate, salt and lemon on chicken, and let it sit for a while. And THEN start making the marination and curd and oil are important ingredients here, when ready then mix the chicken with it and use the kashmiri lal mirch for colour as much as you like it won't burn your tongue.
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Kranti Pally
Big fan. As an Indian, kudos for your easy garam masala recipe -- it's actually not half-bad. If you had some time, maybe add some nutmeg, cloves, bay leaves and fennel. And points for knowing that tandoori chicken is North Indian. Looking forward to your chicken tikka masala video.
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Stephen Ward
What I really appreciate about your recipes is that you explain your rationale for everything you do. Leads me to believe that what you're cooking is authentic and not just some generic recipe with minor tweaks. (Also its just super informative for my own cooking of course)
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Jon Johnson
DON'T skip fenugreek seeds. when you think this is missing something from the Indian restaurant flavour, it's almost always the fenugreek. It's like MSG in Chinese food, you can't leave it out if you want to do a 'fake-away', or I suppose Americans would say 'fake-out'
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LittleBitGay
I love this so much, tandoori chicken has been my favourite kind of chicken since I've had it at a Indian food small restaurant in Laos. Though nothing is as good as authentic clay pot thing roasting. Basically juxt a clay ovdn which is insanely hot
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furrymessiah
I've got half a dozen asian supermarkets, but the only Indian grocery store in my area is residing in the two-thirds of otherwise empty floorspace at a local gas station. That being said, they have a surprisingly large assortment of items.
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Daniyal Amed
1: 29 is this some white guy doing some dumb down version of North Indian cuisine than let me tell ya much respect but yes that's exactly what I am doing my South Asian response. You do you adam whatever makes you happy.
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