Indian: Tandoori Chicken

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3)  

Ingredients:

• 1 cup plain yogurt
• ⅓ cup ginger paste (approx 3 oz)
• 2 tablespoons lemon juice
• 2 tablespoon garam masala (see master recipe)
• 1 tablespoon paprika, more for garnish
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 6 boneless chicken thighs, skin removed
• Chutneys for dipping (mango, coriander, tamarind, etc)

Procedure:

1. Make the marinade: combine all ingredients (except the chicken) in a mixing bowl, mix well
2. Pour marinade into a gallon size resealable plastic bag
3. Cut deep slashes into chicken, add to the marinade in the plastic bag, squeeze out the air, seal
4. Let the chicken marinate overnight in the refrigerator, turn at least once
5. Preheat grill when ready to cook
6. Discard marinade and grill the chicken over low heat for about 3-5 minutes on each side; continue turning chicken every 3-5 minutes until done (about 30 minutes)
7. Or: bake chicken on a rack in 375° oven for about 30 minutes (turn once when the chicken is about halfway done)
8. Serve chicken on a platter with lemon wedges and a generous sprinkle of paprika (if desired)
9. Serve with a selection of Indian chutneys (mango, coriander, tamarind, etc) (if desired)