Tandoori Flame Chicken Recipe
Half Chicken marinated in Yogurt and Spices, grilled in Tandoor
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Ingredients
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Marinade
Chicken
Method
Preparation of Marinade
- 1
Make the Marinade
In a large bowl, combine yogurt, lemon juice, garlic paste, ginger paste, garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well until all ingredients are thoroughly combined.
- 2
Add Oil
Slowly drizzle in the vegetable oil while continuing to mix the marinade. This will help emulsify the marinade, giving it a better consistency.
Marinate Chicken
- 3
Marinate Chicken
Place the spatchcocked half chicken in the marinade, ensuring that the chicken is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Grilling
- 4
- 5
Grill the Chicken
Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken skin-side down on the grill and cook for about 20 minutes. Flip the chicken and grill for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and charred.
- 6
Rest and Serve
Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes. Serve hot with naan, rice, or salad.