Bob Miller
TVWBB Member
I wanted to try something a bit different and I've been craving Indian food for a while so I gave this a whirl.
I can't take credit for the recipe that goes to Moose on Smokingmeatforums.com
Ingredients
* 1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed ( Or 8 thighs)
* 2 tablespoons olive oil
* 1/2 white onion, quartered
* 4-6 whole Garlic cloves
* 2 tablespoons chopped ginger
* 1 tablespoon paprika
* 2 1/2 teaspoons salt
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 1 teaspoon turmeric
* 1 teaspoon ground coriander
* 1 teaspoon garam masala
* 1/2 teaspoon cayenne (optional)
* 1/2 cup plain yogurt
* 1-2 tablespoons fresh lemon juice
Directions
Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces.
Combine the oil, onion, garlic, ginger, lemon juice and process in a blender or food processor on high speed to a paste. Then add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade into either a baking dish or Ziploc bag over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap if using a baking dish, or seal the Ziploc bag, refrigerate for at least 4 hours, and up to 12 hours, turning occasionally.
Set up a charcoal grill for indirect cooking with hot coals banked to one side. If you like a smokier tasting chicken, place a chunk of hardwood over the hot coals. Place chicken on the cool side of the grill and cook for 8 to 10 minutes on the first side. Turn, and cook on the second side for 8 to 10 minutes. Move the chicken to the hot side, and continue cooking, turning chicken pieces every 2 mins or as needed until the chicken is cooked through, but still tender. Let chicken rest 10 mins before serving. Serve with fresh cilantro garnish and lemon slices.
Thee comments -
- I made double the recipe for the sauce/marinade so I had something to dip the Naan in - Highly suggest that
-I found it to be a bit salty - could be the salt in my chili powder or I had a moment in mismeasured
-Cayenne- I have an unusually hot jar of cayanne so adjust your heat accordingly.. I used 1/2 TSP for both batches and the Admiral asked me to cut it with more yogurt to take it down a notch...even so it was still pretty spicy.
IMAG0099 by
IMAG0100 by bobmiller1981, on Flickr
No I don't live in an Italian Deli - I have the NSF color coded cutting food boards. Yes I have the smallest counter tops in North America that's all I got
Finished product- in progress pictures were nothing special so I'll leave them out.
IMAG0103 by bobmiller1981, on Flickr
Final thoughts - As much as I love Indian food, its just not as visually appealing as most of the stuff we BBQ. But If you like Indian, or have never had it I urge you to try this recipe it was super simple and some of the best Indian food I've had. This recipe has made it's way into my recipe book.
I can't take credit for the recipe that goes to Moose on Smokingmeatforums.com
Ingredients
* 1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed ( Or 8 thighs)
* 2 tablespoons olive oil
* 1/2 white onion, quartered
* 4-6 whole Garlic cloves
* 2 tablespoons chopped ginger
* 1 tablespoon paprika
* 2 1/2 teaspoons salt
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 1 teaspoon turmeric
* 1 teaspoon ground coriander
* 1 teaspoon garam masala
* 1/2 teaspoon cayenne (optional)
* 1/2 cup plain yogurt
* 1-2 tablespoons fresh lemon juice
Directions
Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces.
Combine the oil, onion, garlic, ginger, lemon juice and process in a blender or food processor on high speed to a paste. Then add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade into either a baking dish or Ziploc bag over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap if using a baking dish, or seal the Ziploc bag, refrigerate for at least 4 hours, and up to 12 hours, turning occasionally.
Set up a charcoal grill for indirect cooking with hot coals banked to one side. If you like a smokier tasting chicken, place a chunk of hardwood over the hot coals. Place chicken on the cool side of the grill and cook for 8 to 10 minutes on the first side. Turn, and cook on the second side for 8 to 10 minutes. Move the chicken to the hot side, and continue cooking, turning chicken pieces every 2 mins or as needed until the chicken is cooked through, but still tender. Let chicken rest 10 mins before serving. Serve with fresh cilantro garnish and lemon slices.
Thee comments -
- I made double the recipe for the sauce/marinade so I had something to dip the Naan in - Highly suggest that
-I found it to be a bit salty - could be the salt in my chili powder or I had a moment in mismeasured
-Cayenne- I have an unusually hot jar of cayanne so adjust your heat accordingly.. I used 1/2 TSP for both batches and the Admiral asked me to cut it with more yogurt to take it down a notch...even so it was still pretty spicy.
IMAG0099 by
IMAG0100 by bobmiller1981, on Flickr
No I don't live in an Italian Deli - I have the NSF color coded cutting food boards. Yes I have the smallest counter tops in North America that's all I got
Finished product- in progress pictures were nothing special so I'll leave them out.
IMAG0103 by bobmiller1981, on Flickr
Final thoughts - As much as I love Indian food, its just not as visually appealing as most of the stuff we BBQ. But If you like Indian, or have never had it I urge you to try this recipe it was super simple and some of the best Indian food I've had. This recipe has made it's way into my recipe book.
