grilled tandoori chicken

prepare

• 3.5-4 lbs chicken (approximately 11-12 pieces, drumsticks and/or thighs)
• Marinate (approximately 6 hours before cooking)
• Make sure you have all ingredients below in box 2
• Clean chicken pieces and put it in a large bowl
• Add yogurt, just enough to cover the pieces
• Take 1-2 lime (1 large or 2 small-medium), squeeze and add the juice to the bowl

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marinate​​

Prepare the mix below separately:

• Add 6 tablespoons of mustard oil
• Add 2-3 tablespoons of garlic ginger paste
• Add 3 teaspoons of garam masala
• Add 2 teaspoons of red chilly powder
• Add 3 teaspoons salt
• Add pinch of turmeric
• Add pinch or red tandoori food coloring
• Add 1 teaspoon kasoori methi
• Add 1 teaspoon jeera powder
• Add 1 teaspoon dhaniya powder
• Add 1 teaspoon fennel seed powder 
• Mix it all until you get a paste, taste it and add salt/red chilly powder to taste
• Add more red coloring if the paste is not bright red

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mix

• Next poke holes in the chicken pieces.
• Put the paste in the bowl and thoroughly mix
• Refrigerate it
• Every two hours (at least twice) take it out
  
• Mix the bowl thoroughly again 
  
• Put it back in the refrigerator
• Take it out after 6 or more hours
  

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grill

• Preheat grill at medium heat with left and right burners on, and middle one off
• Let the temperature reach between 450 deg F and 500 deg F
• Take a chicken piece with a tong and dip in the marinate and put on the grill
• All pieces are placed in the middle and will cook by indirect heat with a shut lid
• The cooking takes approximately 40-45 mins
• It is recommended to turn chicken pieces after every 5 mins after 25 minutes
• After 40 minutes check the internal temperature of chicken pieces, say one leg, one thigh piece
• Keep cooking until the internal temperature reaches 165 deg 

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enjoy

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This post is based on a combination of recipes shared by Seema Chintamneedi, Sangeeta Nichani and on the fly improvisation/assistance from resident expert Santosh Nichani