Before I write down the recipe for the tandoori grilled chicken, I want to talk about the potatoes I made to go with it which ended up becoming the star of the show, a perfect compliment to the spicy chicken.
I received a bunch of fresh sage from my friend recently (Thanks Sonya!) and for the longest time I had no idea how to use it. I was using a bit here and a bit there till I concocted this recipe. All the flavors just come together and balance each other perfectly.
I boiled the potatoes to save time as we were having friends over for dinner on a weekday night, but you can bake the potatoes all the way through and I am sure it will make it more crispy.
Lemony, sage, garlic potatoes
8-11 potatoes - washed, scrubbed, dried and quarted
8-10 sage leaves chopped finely
1 tspoon garlic - I used grated
1 tbspoon lemon juice
salt to taste
1/4 tspoon fresh black pepper
1/2 tspoon paprika
1/2 tspoon cumin seed powder
1 tbspoon oil
This is my easiest go to tandoori chicken recipe for weeknights when I am short on time. I marinate the chicken overnight and I make sure that there is some yogurt and lemon juice in the marinade. This always makes the chicken soft and tender. Paprika gives a nice color. Cooking it on the grill gives it a nice smoky taste, though nothing like cooking it in a traditional tandoor.
I have been buying my chicken at the Farmer's Market and that means I have had to learn how to cut a whole chicken. Now I feel fairly confident taking one apart and serving it to guests. :) It also means that I don't have boneless chicken at home.
1 4lb chicken - cut
1/2 cup yogurt
1 1/2 tbspoon lemon juice
1/2 tspoon fresh black pepper
1 tspoon turmeric powder
1 tspoon paprika
1/2 tspoon red chilli powder
3/4 tspoon coriander powder
3/4 tspoon cumin seed powder
1 1/2 tspoon fresh ginger grated
1 1/2 tspoon fresh garlic grated
few mint leaves torn and mixed
1 tspoon garam masala
The list of the spices is long but once you have the ingredients together then it is mixing it all together in a big bowl and then adding chicken pieces one a a time so they get soaked in the mix.
I also use a fork or a knife (depending what is handy) to create small holes in the chicken to absorb the mix.
Marinate for at least 6-8 hours and then cook it on the grill for 15-18 minutes turning it on sides till they are completely cooked.
Serve warm. We enjoyed ours with some salad, flat bread wraps and some fresh juicy watermelons.