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Source: Food and Wine Quick from Scratch

Grilled Tandoori Chicken
Flavored by a yogurt and spice paste with ginger, cumin, and coriander, this chicken tastes almost as good as if it were cooked in a tandoor oven. Like Indian cooks, we remove the chicken skin and score the flesh so that the spice paste penetrates.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 22 minutes
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1 whole chicken, 3 to 3 1/2 pound, cut into 8 pieces and skin removed
3 tablespoons fresh lemon juice
1 1/2 tablespoons water
1 1/2 teaspoons salt
1/4 teaspoon ground turmeric
1/2 cup plain yogurt
2 garlic cloves, chopped
1 tablespoon fresh ginger, chopped
1 1/4 teaspoons ground coriander
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons cooking oil




Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.

Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.

Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.


Wine Recommendation: Spicy dishes such as this pair best with wines with low alcohol, high acidity, and a touch of fruitiness. Try an off-dry riesling from Oregon, California, or New York State.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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