For a dish with soft chicken and great flavor, marinate the chicken all night. Without the red colour, this is a version of chicken prepared in the Tandoori method.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pounds bone-in chicken pieces
- 3 tablespoons fresh lemon juice
- 1 tablespoon meat tenderizer
- 2 cups plain yogurt, divided
- 3 tablespoons ground cumin
- 2 tablespoons ground coriander
- ⅓ cup chopped fresh cilantro
- 2 teaspoons paprika
- ½ teaspoon ground turmeric
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 cloves garlic, minced
Instructions
- Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
- Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
- Preheat grill for medium heat.
- Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 368 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 6 g |
| Sodium | 1165 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Used the recipe for a barbeque and the chicken turned out just delicious. I used the remaining marinade to keep the chicken moist while it cooked. Many thanks for the lovely recipe!
EASY and DELICIOUS!!!!!!! I didn’t use the meat tenderizer (don’t have any), cilantro (out of that, too) and the yogurt (to cut down on calories). I broiled the chicken in the oven and it was still fantastic.
I was testing new cookware, so I used a completely different cooking method, but I wanted a nice spice combination for a chicken to go with a curry potato side. This was PERFECT. I omitted the yoghurt on account of allergies, rubbed the chicken with lemon juice and followed with the spices. Absolutely succulent flavor!
We live in a highly Indian populated area with access to some pretty good take out, so this was unimpressive to us… with that said I haven’t found a better recipe yet.
This recipe, I agree had too much salt. I made it verbatum using drumsticks and thighs. Next time I would omit the tenderizer, decrease salt by half. I would reserve some of the marinade as a dipping sauce, warmed up of course. We grilled the chicken and it had nice carmelization and charred flavor from the crunchies,
This was EASY and my friend from India loved it!
Delicious…I had to baked the chicken instead of grilling it becaue it wouldn’t stop raining in Atlanta and I just couldn’t wait. Didn’t use the meat tenderizer. Don’t like the stuff and just whisked ingriedents in a bowl. I used Greek yogurt, that’s all I had, I also used a Tandoori barbeque masala from the local Indian market. Worked fine. Had most of the spices called for in this recipe in the pack and what wasn’t in there I just added. Personally, I would have liked a little more spice, maybe a little chile powder. The skin on the chicken was to die for…Excellent. I served it with Basmati Rice. Can’t wait to give it a try on the grill.
Yummy! I made sure to marinate this a full 24 hours to maximize the flavors. Didn’t add the cilantro, family doesn’t like that all. I even rubbed the paste made before all the yogurt underneath the skin. Unfortunately, coals were not warm enough and it didn’t get as crispy as I wanted. But it was good and I imagine when it is cooked over higher heat like it should, it’ll be great!
I was sure excited to make this – a recipe right up my alley. The end result was pretty disappointing, though. I think I’d remove the skin from the chicken the next time – the flavour didn’t make it past the cooking process. It sure SMELLED good, though…
Edible but bland. Too much trouble for not enough flavor.
Almost identical to a recipe given me by an Indian friend. I omit the meat tenderizer and use chicken thighs or goat meat(which is traditional). Re marinating: 2 tips. Cut a slash into the chicken pieces, then use your hands to smush the marinade into all crevices. Second tip: Put the chicken and marinade into a ziplock bag for at least overnight in the fridge. I have also frozen the chicken at this point, then thawed out at later time.
I thought this recipe tasted fabulous. The flavors were fantastic. I did not have any meat tenderizer, but it didn’t seem to need it. My only complaint was that the chicken was an unappetizing bright yellow color with blackened grilled stripes. I sprinked it with some paprika and chopped cilantro to try to pretty it up, to not much success. The taste made up for it though.
Everyone loved it! Marinated overnight and all day the next day. The only change I would make is not put all the stuff in a blender. A lot of the spices stuck to the inside of the blender.
I really liked this recipe. Best on the BBQ grill.
Maybe i should have brushed off some of the marinade but it tasted too much like cumin. I was expecting to taste some of the other spices in the marinade, but alls I could taste was cumin. The chicken was moist, but not what I was expecting. I will not make this again.
The chicken turned out very tender and had an ok flavor, but the cumin was a little overwhelming.
Awesome- we cooked it on our charcoal grill after it had marinated about 24 hrs….very tasty and juicy.
Excellent! Big hit with everyone, even the pickiest guests and children loved it. Mellow flavors, not overpowering. Very moist and tender. I put marinade together day before, and added chicken evening before cooking. Doubled the amount of chicken but had plenty of marinade. Will definitely make again!
frienda and familey was won over. Great with Grilled vegies.
Absolutely delicious! We didn’t use the meat tenderizer and won’t in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a gallon sized ziplock bag with 5 lb. of organic drumsticks and squeezed the air out, marinated for 6 hours, then grilled it over a charcoal fire. A really nice recipe!
Great recipe – Great dish! Five stars for certain! I cut up chicken thighs, and marinated overnight in the refrigerator until dinner time the next day. I threaded the chicken onto skewers with some onion chucks, and grilled them. We LOVED the glorious Indian flavors that came through! Thanks much for the recipe, Karen…