Grilled Tandoori Chicken

Recipe Ingredients

1		Chicken - (4 to 4 1/2 lbs) - cut 8 pieces,
		Skin removed
2 tablespoons	30ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped white onion
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Chopped ginger
1 teaspoon	5ml	Finely-chopped serrano or jalapeño pepper - stem and seeds
		Removed
1 tablespoon	15ml	Paprika
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Garam masala
1/2 teaspoon	2.5ml	Cayenne
1/2 cup	118ml	Plain yogurt
1 tablespoon	15ml	Fresh lemon juice

Recipe Instructions

With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.

In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

Preheat a grill.

Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees oven on a baking sheet for 35 minutes.)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E27) - from the TV FOOD - NETWORK

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