UNCLE BILL'S BARBECUE TANDOORI CHICKEN
I had holidays in Fiji and really enjoyed the Indian style of cooking. Although the chefs would not give me the recipes for any of the food they prepared, I took great notice as to what they may have used and finally developed my own style of Indian cooking. This recipe is one of many I have developed and has been a big hit even with the East Indians in our area.
Provided by William Uncle Bill
Categories Curries
Time 5h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove all skin and fat particles from chicken pieces and discard.
- Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.
- In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well.
- Add chicken pieces to mixture and turn to coat on all sides.
- Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
- Spray barbecue grill with a no-stick vegetable spray.
- Preheat barbecue to medium-hight heat.
- Place chicken pieces directly on grill.
- Barbecue on medium-high heat for 20 to 25 minutes, turning once.
- While barbecuing, baste chicken with any left over sauce.
- To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing.
- Serve hot or cold.
- Saffron strands may be purchased at most super markets.
- I do not use saffron powder.
- If desired, leave the skin on the chicken pieces.
- You may also make this recipe using all chicken breasts, (boneless or bone-in).
Nutrition Facts : Calories 187.7, Fat 10.1, SaturatedFat 1.9, Cholesterol 70, Sodium 548, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 21.6
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