Chicken Tandoori

GRILLED CHICKEN WITH TANDOORI SPICES

from 50 Shades of Chicken,

Charlie saw that this was a best seller and got it for me at Christmas. He didn’t realize that it was a best seller, not because of the recipes but because of the salacious title and suggestive titles  racy descriptions.

1 chicken, cut up, patted dry

1 1/2 tsp. coarse salt

Juice from 1 lime plus slices from another

1 C. whole milk yogurt

1 small red onion, chopped

1 lar jalapeno

2 cl. garlic

1-inch of ginger

1 Tbsp. Garam marsala

1/2 tsp. turmeric

1 T. bland oil

Cilantro leaves for garnish

Cut chicken pieces at least once to the bone.  Add salt and lemon juice and let sit 20 minutes. blend until very smooth, yogurt, onion, jalapeño, garlic, ginger, garam marsala and turmeric.  Marinate overnight.

Wipe marinade off chicken and brush lightly with oil.  Grill or broil charred on edges and juices run clear, 25 to 25 minutes, serve with cilantro and lime wedges.

Broiling these is messy. Use broiler pan or line a rimmed baking sheet with oiled foil the keep the juices at bay.

Norm note:  I used the steam oven.