Tandoori Chicken On The Grill

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 inches ginger, peeled
• 4 cloves garlic
• 1/4 teaspoon turmeric
• 1 teaspoon chili powder (more if you want it really spicy!)
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cumin
• 3/4 cup plain yogurt (low fat if you like)
• 1 tablespoon fresh lime juice
• paprika or 3 -5 drops red food coloring (optional)
• 2/3 lb boneless chicken
• 1/4 cup melted butter or 1/4 cup olive oil (i use ghee instead)
• 1/2 mild onion, thinly sliced
• 1/2 cup chopped cilantro
• 1 -2 fresh green chili, thinly sliced (remove the seeds if you like it less spicy)
• 1 lime, cut in wedges

Recipe

• 1 blend ginger into a fine paste (you may need to add a little water) add turmeric, chili, salt, cumin, yogurt, lime juice, and coloring.
• 2 process until combined.
• 3 remove skin from chicken, leaving some fat make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lay flat.
• 4 pour marinade over chicken, stir to coat chicken, seal w/ plastic, refrigerate and marinate for 4 to 12 hours, turning once (more than 12 hours may make the chicken too squishy).
• 5 set an even layer of coals.
• 6 when charcoal is red-hot, lay chicken pieces on the grill about 2 in.
• 7 apart.
• 8 baste w/ marinade.
• 9 cover the grill, leaving vents half-open.
• 10 after 5 min, remove grill lid, turn the chicken; they should look slightly charred.
• 11 replace lid, and continue cooking for 5-7 minutes.
• 12 uncover, baste w/ melted butter (ghee will not need to be melted).
• 13 leave uncovered.
• 14 baste after 2 or 3 minutes and test for doneness: the meat sould feel firm when you press it.
• 15 transfer to a large platter.
• 16 arrange garnish over the chicken and seal w/ foil.
• 17 let it rest for 10 minutes.