Friday, November 11, 2011

Barbecued Tandoori Chicken

recipe adapted from Weber 
7 pieces chicken drumstick
1/8 saffron powder or 1/4 tsp saffron thread (cut thread into tiny pieces)
2 tbsp boiling water
250ml plain yogurt
1 tbsp lemon juice
1 tsp paprika
2 tbsp grated ginger
3 cloves garlic - minced
1 jalepeno chilli - seeded and finely chopped
1 tsp roasted ground cumin
1 tsp ground coriander
1 tsp curry powder
1 tsp cayenne
2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp chilli powder

  1. Dissolve the saffron in a small bowl with the boiling water. Combine the remaining ingredients in a non reactive bowl and blend well with a wire whisk. Add the saffron and water and blend in.
  2. Make a few cuts into the chicken drumsticks and dip them into the marinade covering all sides and place in a glass baking disk or ziplock bag. Cover and marinate in the fridge for 4 hours or overnight.
  3. Get your grill up to temperature and then adjust the heat down to around 350 to 375 degrees F. (177 to 190 degrees C.). After about 15 minutes it will be time to check the chicken for turning. Expect about 30 minutes to get through the whole grilling time. By about 30 minutes the chicken should be mostly cooked. Continue cooking until the internal temperature reaches 165 degrees F. (74 degrees C.)
  4. As the chicken gets close to being done it is time to start checking the temperature. You need to reach and internal temperature on 165 degrees F. (74 degrees C.). Once you have hit the target temperature remove the chicken from the grill. Cover and allow to rest for about 5 minutes then serve with some limes, onions and cucumber.

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