Uncle Bill's Barbecue Tandoori Chicken |
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Prep Time: 300 Minutes Cook Time: 25 Minutes |
Ready In: 325 Minutes Servings: 4 |
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I had holidays in Fiji and really enjoyed the Indian style of cooking. Although the chefs would not give me the recipes for any of the food they prepared, I took great notice as to what they may have used and finally developed my own style of Indian cooking. This recipe is one of many I have developed and has been a big hit even with the East Indians in our area. Ingredients:
2 lbs skinless chicken pieces |
1 tablespoon tomato paste |
1/2 teaspoon finely grated fresh gingerroot |
1 clove garlic, minced |
1/4 teaspoon hot red pepper flakes |
1/4 teaspoon chili pepper |
2 tablespoons plain yogurt |
1/4 teaspoon dried coriander, leaf crumbled |
1/2 teaspoon ground cumin |
3/4 teaspoon salt |
1/4 teaspoon curry powder |
6 whole saffron strands |
2 tablespoons olive oil |
Directions:
1. Remove all skin and fat particles from chicken pieces and discard.
2. Using a sharp knife, make several incisions about 1/4 deep in each chicken piece.
3. In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well.
4. Add chicken pieces to mixture and turn to coat on all sides.
5. Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
6. Spray barbecue grill with a no-stick vegetable spray.
7. Preheat barbecue to medium-hight heat.
8. Place chicken pieces directly on grill.
9. Barbecue on medium-high heat for 20 to 25 minutes, turning once.
10. While barbecuing, baste chicken with any left over sauce.
11. To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing.
12. Serve hot or cold.
13. Saffron strands may be purchased at most super markets.
14. I do not use saffron powder.
15. If desired, leave the skin on the chicken pieces.
16. You may also make this recipe using all chicken breasts, (boneless or bone-in).
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