Tandoori Chicken (Kamado)

Ingredienser

1 whole chicken, broken down, skin removed*

2 cups whole fat Greek yogurt

1/4 cup fresh squeezed lemon juice

1/4 cup chili oil**

1/2 cup diced onions

2 tbsp kosher salt

2 tbsp garam masala

2 tbsp smoked paprika

1 tbsp coriander

1 tbsp cumin

1 tbsp turmeric

1/2 tsp cayenne pepper

1/4 cup cilantro with stems

2 tbsp fresh ginger, grated

2 tbsp fresh garlic, grated

Fremgangsmåte

Remove the skin from the chicken if still attached (except the wings). Score each piece deeply to allow the marinade to penetrate.

Prepare the marinade. Combine all marinade ingredients in a food processor (or blender). Blend until smooth. if making the avocado cucumber raita, reserve 1/4 cup of the unused marinade for later.

Marinate scored chicken 4-6 hours***.

Preheat the Kamado for medium heat, with an indirect zone. Grill the chicken over direct heat, to desired internal temperature (165°f for breast, 175°f for wings and dark meat). The chicken with marinade should be allowed to lightly char in spots, but move to the indirect zone if browning too quickly.

Chicken may be shredded, served with naan and condiments, or cut into bite sized pieces for curries.

Notater

* A note about quantities: recipe originally called for 2 cups yogurt, 1 whole chicken. I've been making it with 2 chickens, and there's still plenty (too much) marinade left over. May update the recipe to include 2 while chickens, and 1 cup yogurt. Or may scale down everything a little and use two chickens (uses a lot of spices).

* When breaking down the chicken, it's best to remove the skin because it will just burn. leave skin on the wings though, not worth it.

** Chili crunch oil.

*** Do not marinate too long in the yogurt, it breaks the chicken down quickly. A few hours will be plenty (4ish the first time following this recipe).