Estimated read time: 1-2 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Grilled Chicken Tandoori
Yield: 4 Servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Ingredients
1 Cup Goat’s Milk or Plain Greek Yogurt
2 Lemons, Juiced
3 Tablespoons Garlic, Minced
1 Tablespoon Ginger Paste
½ teaspoon Turmeric
1 Tablespoon Cumin
1 Tablespoon Coriander
½ teaspoons Cayenne
2 teaspoons Salt
8 Boneless Skinless Thighs OR 4 Breasts
¼ Cup Honey
To Taste Chili Paste
Directions:
Combine the yogurt, lemon, garlic, ginger paste, and spices. Marinate the chicken in this mixture for at least 2 hours or up to 48. Using the ¼ c of honey, add chili paste until you achieve your desired flavor (heat factor). Get your grill nice and hot and throw your chicken on. Basting with the honey mixture on each side until cooked, 165F internal temperature. Pull and garnish with citrus wedges and chopped cilantro. Enjoy!
Raita
Yield: 1 Cup
Prep Time: 5 Minutes
Total Time: 5 Minutes
Ingredients
½ Cup Plain Yogurt
½ Cup Small Diced English Cucumber
2 Tablespoons Fresh Cilantro
2 teaspoons Chopped Green Onions
¼ teaspoon Ground Coriander
¼ teaspoon Ground Cumin
Directions
Combine all ingredients in a bowl and serve.
Naan
Yield: 10-12 Servings
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Ingredients
4 cups all-purpose flour
2 cups of plain yogurt
1 tsp baking powder
1 tsp salt
Directions
Mix all ingredients in a mixer with dough hook or by hand until the dough comes together in a soft ball. Coat with a light coating of oil, cover, and let rest for 30 minutes.
Portion a ball about the size of a golf ball. Coat with flour and roll out until a 1/8” thick. Get a grill nice and piping hot and start by laying your dough flat on the grill plates, one at a time. You can flip them with your fingers if you’re quick, or tongs if that’s more comfortable for you.
