I posted a few pictures of the recipes I have lined up on facebook and asked the wonderful fans to choose which recipe they would like to see next on the blog. The results were a close call between Tandoori chicken and aromatherapy bread :).

There was a time when the mere mention of indian food would have sent me running in the opposite direction but not any more. Ever since I started blogging and following other wonderful food bloggers I have discovered that indian food is not the greasy,” pass on the water my mouth is burning” hot and spicy food. It is a cuisine full of amazing recipes to explore and enjoy. I decided to be courageous and try a few recipes which have turned out to be pleasant surprises.

Tandoori chicken was one of those experiments that turned into a regular in my rotation of recipes.This time I served it with some  raita salad and naan bread that vanished before I could take a picture of it. You can also serve tandoori chicken with some cabbage vegetable rice  or appam instead of the naan.

Before we get to the recipe, just wanted to remind you that you have until tomorrow to enter the giveaway 🙂

Grilled Tandoori chicken

1 whole chicken cut into 8 pieces, skin removed

For the marinade

1/2 cup greek yogurt

2 tablespoons lemon juice

1/2 teaspoon powdered ginger

2 cloves garlic

1 teaspoon sugar

1 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1 teaspoon salt

1 table spoon garam masala

1 teaspoon cayenne pepper (if you like it hot)

 

Garam masala spices mix

 (recipe  adapted from Kankans’a wonderful sunshine and smile blog)

1/2 tablespoon ground coriander

1/2 tablespoon ground cumin

1 teaspoon cinnamon

1/2 teaspoon ground bay leaves

1 tablespoon ground cloves

1 tablespoon ground fennel seeds

 

Directions

Prepare the garam masala by mixing all the spices until combined.

Mix all the marinade ingredients in a bowl then add the chicken and marinate for 3 hours or over night in the fridge

Grill the chicken, pasting regularly with the reserved marinade until it is done.

If you are making Tandoori chicken in the oven

Heat a little oil in a pot and sear the chicken pieces until golden brown on both sides.

Finish cooking the tandoori chicken in a preheated oven (200 C) until the chicken is done (You can tell by inserting a knife in the chicken and the  juices run clear)