Grilled Tandoori Chicken Ala Mareesme

"As close as I could get to a dish served at a Chicago restaurant I frequented. I use whole quartered chicken, since I think marinating time will turn boneless chicken to mush. (5/23: I keep skin on the chicken. If wanted, you could take it off before eating.)"
 
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photo by a food.com user photo by a food.com user
Ready In:
8hrs 30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Prick chicken pieces all over with a fork.
  • Combine yogurt and garlic and marinate chicken for 5 hours in this mixture in non-metal pan covered with plastic wrap in refrigerator. Turn often.
  • Mix remaining ingredients. Rub or spread this paste on chicken after it has been removed from marinade. Let stand for 2-3 hours in refrigerator.
  • Grill over medium coals or on oiled grates of gas grill for 45-55 minutes, checking with thermometer to confirm doneness.
  • NOTE: I prefer using indirect method of cooking this on a covered grill. If using gas grill, only light right burner and cook on left side.

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Reviews

  1. Made as written, but did not have cardamom powder. Authentic and 5+ stars.
     
  2. Thank you for a lovely recipe, I wasn't sure if I needed to take the skin off so I left it on but it was delicious.
     
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