This moderately spicy dish is one of the most popular Indian dishes. But instead of using the traditional clay oven, a tandoor, we are going to use our backyard grill!

This recipe is part of the EQ at the Party Source dinner, A Do-Ahead Indian Dinner Party from the Grill.

While white wines are often first pick with Indian cuisine, the smoky grill flavors of a classic tandoor oven chicken are very nice with a good Pinot Noir. Au Bon Climat is a natural choice, with just the right balance of red fruit, dried herb, and earth flavor to pair up with this zesty chicken.

Cookware/Chef’s Tools Needed

• measuring cup
• measuring spoons
• small bowl
• large shallow dish (like a Pyrex baking dish)
• food processor
• basting brush

Ingredients
Ingredients available at the Party Source are listed in parentheses.

• 2 cups plain yogurt, not lowfat
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh ginger
• 4 cloves garlic, minced
• 8 boneless, skinless chicken breast halves
• 3 tablespoons butter, melted
• 1 red onion, thinly sliced
• ¼ cup chopped fresh cilantro

Spice Mix

• 1 teaspoon salt (Baliene Fine Sea Salt – Aisle 2B)
• 1 teaspoon ground coriander (Spice Hunter – Aisle 2B)
• 1 teaspoon ground turmeric
• ½ teaspoon saffron threads, crushed and crumbled (Spice Hunter – Aisle 2B)
• ½ teaspoon ground cumin (Spice Hunter – Aisle 2B)
• ½ teaspoon black pepper (Spice Hunter – Aisle 2B)
• ½ teaspoon cayenne pepper (Spice Hunter – Aisle 2B)

Instructions

• In a food processor pulse together the yogurt, lemon juice, ginger, garlic and spice mix.
• Transfer to a large shallow dish.
• Add chicken; turn to coat.
• Cover and marinate overnight.
• Spray grill grate with no-stick spray; heat grill to medium high heat.
• Grill chicken until thoroughly cooked, about 6 minutes per side, basting with melted butter during the last minutes of cooking.
• Transfer to a platter; garnish with onion and cilantro; serve.

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Tags: chicken, indian

This entry was posted on Friday, June 1st, 2007 at 10:43 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.