top of page

Tandoori Chicken On the Grill

(by Sapna Kumar)


2 – 2 1/2 lb. boneless, skinless chicken thighs

3 t. lemon juice

12 garlic cloves, crushed

1 1/2 t. salt

1 t. crushed ginger

1 t. garam masala

1 1/2 t. red chili pepper

3 – 4 chopped green chilies

1 t. chopped coriander leaves

1 t. red food coloring or paprika

1 c. whole milk yogurt

Rub the chicken with lemon juice and set aside.

Mix the garlic, salt, and spices into the yogurt.

Rub the chicken with the yogurt, and marinate in the refrigerator overnight.

Grill for 10 – 15 minutes on each side.


(Read The Entrepreneur, the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Comments


bottom of page