Tandoori Spiced Grilled Chicken

• Course Dinner
• Cuisine Indian

Prep time

Cook time

Servings

Ingredients

• 1 whole chicken, approximately 3½ to 4 lbs (1.6 to 1.75 kg), skinned
• 1 tsp Asian chili powder or Cayenne pepper
• 1 tsp Paprika
• 3 tsp Salt
• Juice of 1 lemon
• 4 tbsp malt vinegar 1/3 cup (90 g) plain yogurt
• 1/2 cup (125 ml) heavycream
• One 2-in (5-cm) piece fresh ginger, peeled and coarsely chopped
• 4 tbsp coarsely chopped garlic
• 1 fresh green chili pepper coarsely chopped
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 cup (2 sticks/225 g) melted butter, for basting
• 4 Lime wedges

Instructions

1. Cut the chicken into four parts.
2. In a small bowl, mix together the Asian chili powder or cayenne pepper, paprika, salt, lemon juice and vinegar to make paste. Rub the paste over the chicken pieces evenly and into the slits. Set aside for 15 to 20 minutes.
3. Place the yogurt, cream, ginger, garlic, green chili pepper, cumin and Garam Masala in a food processor or blender and process to make a smooth paste. Rub the chicken pieces with the yogurt mixture, making sure the marinade goes into the slits in the chicken. Let marinate in the refrigerator for at least 4 hours or overnight.
4. To grill the chicken: Put the large chicken pieces on first, followed by the smaller pieces. Cook the chicken pieces for about 10 to 15 minutes, then turn and cook the other side. Baste the chicken pieces with the melted butter during the grilling process. In about 25 to 30 minutes, the chicken should be cooked. As the chicken cooks, it becomes firmer. To judge doneness, look for good color and firmer meat on the bottom side of the chicken. To be completely sure of doneness, cook until the internal temperature reaches 165 F° (74°C).