Oh my Ever Lovin Goodness…this has to be one of the best Indian dishes that we have ever eaten. We used chicken thighs instead of breasts (we like thighs) and the marinade for this dish was simply delish! I always had spicy Indian food, but this recipe was very subtle and we were engrossed in the flavor. Please feel free to comment on this dish! We were going for something a little different and I think we found it. This recipe was obtained from S. Raichlen (the grill master).
Serves: approximately 4
Here’s what you’ll need:
3 cloves garlic, coarsely chopped
1 piece (1 inch) fresh ginger, peeled and coarsely chopped (or 1 tsp ground ginger)
2 tsp coarse salt (kosher or sea)
2 tsp sweet paprika
2 tsp turmeric
2 tsp ground coriander
1 tsp cumin
1 tsp ground black pepper
1/4 cup vegetable oil
6 boneless/skinless chicken thighs
**This will need to marinate for a minimum of 6 hours.
Place the garlic, salt, pepper, paprika, turmeric, ginger, coriander, and cumin in a food processor (preferably a mini, but full-sized processor will work as well, just need to scrape the sides more often).
Run the processor until the garlic and ginger are finely chopped, then gradually add the oil and puree to a smooth paste.
Spread the tandoori paste (with a spatula) all over the chicken (both sides), cover and let the chicken marinate for a minimum of 6 hours or let it marinate 24 hours. The longer the chicken marinates, the richer the flavor will be.
When you’re ready to grill, set up the grill for medium-high heat. It should be indirect, but Josh grilled it directly, just kept the coals a little cooler by not using as many and when the chicken was firm, they’re done. Approximately 20 minutes depends on the heat of your grill. The internal temperature should be 165 degrees.
Transfer the chicken to a serving plate and let rest for approximately 5 minutes. We served this amazingly flavorful dish with whole grain couscous (roasted garlic and olive oil flavor) and golden hominy.