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Juicy Grilled Tandoori Chicken with Aromatic Curry Twist

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Ingredients

Adjust Servings:
1 tablespoon ginger powder
1 tablespoon curry powder
2 teaspoons onion powder
1/2 - 1 teaspoon cayenne pepper
3 cups buttermilk
1/4 cup kosher salt
2 tablespoons sugar
3 - 5 fresh finely minced garlic cloves
3 - 4 lbs chicken pieces (skin on or off)

Nutritional information

688.8
Calories
388 g
Calories From Fat
43.2 g
Total Fat
11.6 g
Saturated Fat
171.1 mg
Cholesterol
7644.5 mg
Sodium
28 g
Carbs
1.1 g
Dietary Fiber
19 g
Sugars
46.4 g
Protein
468g
Serving Size

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Juicy Grilled Tandoori Chicken with Aromatic Curry Twist

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    Cuisine:

    This was really good. We used neufchatel in place of mayonnaise in the sauce because we don't like mayo, so we didn't have any in the house. It was really good! I think mayo would have been too salty.

    • 250 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Spicy Tandoori Grilled Chicken With Curry-Cucumber Sauce,This chicken has a traditional East Indian tandoori flavor, and is marinated in a buttermilk/kosher salt curry brine for 3-4 hours before grilling, which produces the most moist and delicious chicken. This chicken had lots of flavors, and is wonderful grilled! Prep time includes marinating time. Make certain to use only coarse kosher salt. Serve with the curry-cucumber sauce on the side to “cool the heat”,This was really good. We used neufchatel in place of mayonnaise in the sauce because we don’t like mayo, so we didn’t have any in the house. It was really good! I think mayo would have been too salty.,This was really good. We used neufchatel in place of mayonnaise in the sauce because we don’t like mayo, so we didn’t have any in the house. It was really good! I think mayo would have been too salty.


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    Steps

    1
    Done

    In a Small Bowl, Combine the Ginger Powder, Curry Powder, Onion Powder and Cayenne Pepper; Set Aside 2 Teaspoons of the Mixture.

    2
    Done

    to Make the Brine: in a Large Bowl, Combine Buttermilk, Salt, Sugar and Minced Garlic; Mix to Combine Until the Sugar and Salt Are Dissolved Completely.

    3
    Done

    Stir in the Remaining Ginger Mixture Into Buttermilk Mixture (keep About 2 Teaspoons to Flavor the Chicken Pieces Before Grilling).

    4
    Done

    Place the Chicken Pieces in a Large Heavy-Duty Ziploc Freezer Bag, and Then Place in a Shallow Dish to Catch Any Small Leaks.

    5
    Done

    Pour the Buttermilk Brine/Ginger Mixture Mixture Over the Chicken Pieces in the Bag.

    6
    Done

    Coat the Pieces Well With the Brine.

    7
    Done

    Place in Refrigerator For 3-4 Hours, Turning the Bag Occasionally to Distribute the Marinade Over the Chicken.

    8
    Done

    When Ready to Grill, Remove the Chicken from the Bag and Discard Marinade/Brine.

    9
    Done

    Sprinkle the Chicken With the Reserved 2-3 Teaspoons of the Ginger Spice.

    10
    Done

    Set Grill to Medium Temperature.

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    Omar Smith

    Artisan bread maker baking up crusty and flavorful loaves with care and skill.

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