TANDOORI-SPICED GRILLED CHICKEN

Tandoori-Spiced Grilled Chicken image

Provided by Martha Stewart

Time 14h50m

Number Of Ingredients 14

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 onion, chopped
2 cloves garlic
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 tablespoons vegetable oil, plus more for grill
1/2 teaspoon ground turmeric
1/2 cup plain yogurt (not Greek)
Kosher salt
1 whole chicken (about 3 1/2 pounds), split in half down the spine, backbone removed
Mango chutney and coriander chutney, for serving (see cook's note)
Indian pickles, for serving (see cook's note)
Sliced cucumbers and fresh mint, for serving

Steps:

In a medium skillet over medium heat, toast cumin, coriander, and fennel seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. In a food processor, purée onion, garlic, and ginger to a fine paste, 30 seconds.
Heat oil in skillet over medium-high heat. Add onion mixture and cook until translucent, 4 to 5 minutes. Stir in spice mixture and turmeric. Let cool completely, then stir in yogurt and 1 1/4 teaspoons salt.
Rub some of yogurt mixture all over chicken; then gently separate skin from breast and rub more under skin on each side. Place chicken in a resealable plastic bag and refrigerate at least 12 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
Prepare grill for direct- and indirect-heat cooking (push coals to one side of a charcoal grill, or turn off one side of a gas grill after preheating). Brush grates with oil. Place chicken over indirect heat, bone-side down, with legs closest to heat source. Cover grill and cook, maintaining a temperature of about 400°F, until a thermometer inserted into thickest part of breast (nearest but not touching bone) registers 150°F, 40 to 50 minutes.
Transfer chicken to direct heat and cook, uncovered, flipping a few times, until charred in places and just cooked through, about 10 minutes more. Let stand 15 minutes before serving with chutneys, pickles, cucumbers, and mint.