Thursday, January 17, 2019

tandoori chicken






tandoori chicken








Tandoori chicken can be great. Don't let mediocre restaurant chicken put you off something wonderful. You can make it way better than they can.

Ingredients

·         1 3-4 lb chicken or a mix of chicken parts
·         tandoori marinade - recipe link below
·         1-2 tbsp ghee to brush (optional)

 

Instructions

1.     Cut the chicken into 10 pieces. Quarter the chicken. Cut the drumstick from the thigh. Cut the wings off the breasts. Halve the breasts. Remove the skin from the breasts, drumsticks and thighs. Leave the skin on the wings.
2.     Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
3.  Light your grill. Build a two zone fire if using charcoal. Turn your gas grill to max on all the burners except one. You want high, indirect heat. If you can get your grill over 500F that's perfect.
4.  If you have a kamodo grill experiment with higher temperatures. I'm not saying go to 800F and walk away though. The hotter the grill, the more you have to pay attention. Gets pretty tricky above 600F.
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Full instructions: Clickhere