Chicken Tandoori
Our spin on Tandoori Chicken is a summer and fall meal favorite. This dinner is so easy to prepare and it easily doubled or tripled to serve a crowd. Many times I double or triple this recipe for a friends and family gathering. The recipe calls for chicken breasts but you can easily substitute boneless chicken thighs and adjust the cooking time. For ease, I prepare the marinade the night before or in the morning. Our favorite preparation is on our Big Green Egg grill, but any indoor grill plate or outdoor grill will work great. We serve this with coconut milk white rice and asian slaw.
Prep time: 15 minutes
Marinating time: 2 hours -24 hours
Cook time: 25 minutes
Servings: 4-6
Ingredients
4 skinless and boneless chicken breasts scored and cut in half
1 1/2 cup whole milk greek yougurt
3 limes juiced
1 Tablespoon Garam masala
4 garlic cloves, finely grated
1 Tablespoon fresh ginger
1 tablespoon cumin
1 cup finely chopped cilantro (reserve 1/4 cup for garnishing)
1 finely chopped and seeded jalapeño pepper
1 finely chopped thai red chili pepper or a pepper of your preference
4 Tablespoons red curry paste
2 teaspoon salt
4 tablespoons canola oil or peanut oil
Instructions
Either the night before or 4-6 hours before grilling cut the chicken breasts in half and make three deep slashes in each piece. Combine all the marinade ingredients in a bowl and stir until combined. Place the chicken in a Zip lock gallon size bag and pour the marinade over the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate until 30 minutes prior to to grilling.
Set the grill temperature to 400 degrees. Place the contents of the bag including the marinade and chicken in a foil baking pan. Place the foil tray on the grill for 20 minutes or until the internal temperature reaches 160 degrees. Remove the foil tray from the grill and place the individual pieces of chicken directly on the grill to finish. Grill chicken on each side for approximately 3 minutes or until the internal temperature reaches 170 degrees. Remove the chicken from the grill and tent and rest the chicken for 5 minutes. Serve the chicken over coconut rice and finish with the remaining cooked marinade sauce. Garnish with the remaining cilantro.