Tandoori Chicken *****

I'm probably going to eventually include a number of different Tandoori Chicken recipes here.  Bar none it's one of my favorites and one of the favorites of my family.  This one is very simple and I've cooked it many times.  It's a 5 star recipe and it's my guess that you'll use it over and over again until it becomes second nature.

For a variation that is just a good (heck, might even be better!) see my Tandoori Chicken Legs with Chile & Cilantro.

Tandoori Chicken is THE single most popular Indian barbecue dish - it is so powerful and so emotional. Very few foods create the emotional reaction that this food does.  I find sitting at the table afterwards with those who come to my table to be a quite moment of reflection. It is truly a Chef of Enlightenment kind of moment, where you sit back and just be present with the feeling of satisfaction.

INGREDIENTS

For the Marinade

• 1 1/2 cup of plain whole milk yogurt
• 3 Tablespoons of Minced of Garlic
• 3 Tablespoons of Minced Ginger 
• 1  Teaspoon of Salt
• 1/2 Teaspoon of Black Pepper
• 1/2 Cup of Heavy Cream
• 1 Teaspoon of Garam Masala
• OR
• 1 Tablespoon of Patak's Milk Curry Paste
• OR
• 1 Teaspoon of any Tandoori Chicken Dry Rub or Spice Mixture
• 2 drops of Red Food Coloring (Optional)
• 1 to 3 teaspoons of cayenne pepper (depending on how hot you want it).
• 1/2 cup of lemon juice

Chicken

• 2-3 pounds of boneless chicken thighs or chicken breast meat or chicken tenders.  It really doesn't matter what you use.  I most often use Chicken Thighs because they have such a better flavor, but I've used chicken breasts or chicken tenders as well.

INSTRUCTIONS

1. In a bowl mix all of the ingredients together to make the marinade.  Add the chicken and coat well.  Refrigerate for as long as you can.  I've left it overnight for optimal flavor, but you'll get a good result even after 1-2 hours.
2. Preheat your grill to high.
3. If you have a double grate (a higher grate) use the highest grate.  Lay the chicken on it and back it, turning it once or twice. You can also baste it with butter if you like.  Watch it carefully, to make sure you don't over do it.  Some suggest you cook on the lower grill, but I find that tends to risk burning the meat and making it too dry.    Some people will suggest you use skewers which works fine if you have some nice metal skewers and keep the food off the grill.  

When the meat is done, I take it right off the grill and onto a plate.  No garnishments are needed, though lemon is used on some recipes and can be really nice.  Just gather your family and friends around, cut up the meet, give everyone a fork, and start eating.  That might sound barbaric, but there is something about gathering around a platter of barbecue, everyone forking pieces into their mouth that is magical, especially on warm summer evening after the sun has gone down. But we've had just as much fun with a foot of snow outside, bringing the meat into the kitchen where everyone gathers around the counter to eat.

I guarantee you'll be impressed with this recipe.