Archive for September 9th, 2011

Tandoori originally meant any food cooked in an Indian clay oven, called a tandoor. Now it more often denotes a recipe with a curry like spice mixture that includes paprika, turmeric, coriander, and some sort of fermented dairy product to act as a marinade. In this recipe we’ve used yogurt for a thick, clinging marinade, which forms a crust around each chicken piece that is both flavorful and protective.

Prep: 10 minutes (plus 5 minutes for marinade)
Grill: About 10 minutes.

– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs.

– As with most chicken breast recipes, turkey breast can be substituted for chicken without making any adjustments to cooking time or flavor.
– If you want a thinner marinade that adheres less spice to the surface of the chicken, replace the yogurt with buttermilk or with a mixture of yogurt and lemon or lime juice.

Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

1½ pounds boneless, skinless chicken breasts, cut into
2-inch chunks (about 20 chunks)
½ cup Tandoori Yogurt Marinade
Oil for coating grill grate Juice of 1 lime.

1. Heat the grill as directed.
2. Toss the chicken with the marinade in a bowl, cover, and refrigerate for 10 minutes.
3. Skewer the chicken, being careful to leave a little space between the pieces.
4. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the chicken is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not overcook.
5. Serve drizzled with the lime juice.

Comments No Comments »