Grilled Tandoori Chicken with Garlic Naan
Recipe Overview
Overview
This Tandoori Chicken recipe is a delightful take on the classic Indian dish, bringing the flavors of a restaurant right into your kitchen. The chicken is marinated in a rich blend of yogurt and spices, which not only tenderizes the meat but also infuses it with a depth of flavor that is hard to resist. The addition of smoked paprika and cayenne gives it a beautiful color and a hint of heat, making it a standout dish for any occasion.
The preparation is straightforward, starting with skinless chicken drumsticks that are scored to allow the marinade to penetrate deeply. After a quick marination, the chicken is grilled to perfection, resulting in juicy, flavorful meat with a slightly charred exterior. The secret to achieving that authentic tandoori flavor lies in the high heat of the grill, which mimics the traditional cooking method.
To accompany the chicken, the garlicky buttery naan is a must-try. Made with simple ingredients, this naan is soft, fluffy, and perfect for scooping up the flavorful chicken. The use of beer in the dough adds a unique twist, enhancing the fermentation process and resulting in a deliciously airy bread. Brushed with garlic butter right off the grill, it’s the perfect side to complement the spicy chicken.
Overall, this recipe is not just about cooking; it’s about creating an experience. Whether you’re hosting a dinner party or enjoying a casual family meal, this Tandoori Chicken and naan combo is sure to impress. The vibrant flavors and aromas will transport you straight to an Indian restaurant, making it a delightful addition to your culinary repertoire.
Recipe Details
Steps & Tips
Grab 2 and 1/2 lb or about eight chicken drumsticks.
Remove the skin from the chicken drumsticks.
Score four times on each side of the drumsticks down to the bone.
Generously season each side of the drumsticks with salt.
Tip: Season meat separately before adding marinade for better flavor absorption.
In a medium bowl, add Greek yogurt, oil, salt, turmeric, garam masala, cayenne, smoked paprika, garlic, ginger, lime juice, and optional food coloring.
Tip: Using red food coloring can help achieve the traditional color of tandoori chicken.
Stir the marinade until there are no lumps in the yogurt.
Drop in the skinless salted drumsticks and coat them liberally with the marinade.
Place the bowl in the fridge to marinate for 30 minutes or up to 24 hours.
Slightly warm 170 g of beer in a saucepan.
In a food processor, add flour, salt, and sugar, and pulse until evenly distributed.
Add instant yeast, olive oil, and yogurt to the warm beer, then stir until the yogurt is less lumpy.
Drizzle the yogurt beer mixture into the food processor while it spins.
Tip: You can make the naan dough by hand if you don't have a food processor.
Knead the dough on a lightly floured surface for about 2 minutes.
Place the dough in a bowl covered with a lid or damp towel for 20 minutes.
Tip: Cover the dough with a damp towel to prevent it from drying out during resting.
Divide the dough into four roughly 150 g pieces.
Pre-shape the dough by folding in the sides and rounding it into a ball.
Cover the pre-shaped dough with a damp towel and let it relax for 10 minutes.
Roll each piece of dough into a naan shape, using flour to prevent sticking.
Tip: Roll naan to about an eighth of an inch thick for even cooking.
Spray rolled out naan with water and cover with a damp towel.
In melted ghee or butter, fry garlic until softened and fragrant.
Preheat a cast iron pan over medium-high heat.
Cook the first naan for about 90 seconds on one side, then flip and cook for another 90 seconds to 2 minutes.
Tip: Keep an eye on the heat while cooking naan to avoid burning.
Brush the cooked naan with garlic butter.
Repeat the cooking process for the remaining naan.
Place cooked naan in a 200°F oven to keep warm.
Tip: Brushing naan with garlic butter while it's hot enhances flavor.
Brush grill grates with an oil-soaked paper towel.
Tip: Oil the grill grates to prevent chicken from sticking.
Place marinated chicken on the grill and cook for 6 to 8 minutes on the first side.
Lower the heat to medium and cover the grill.
Flip the chicken and cook for another 12 to 15 minutes.
Brush the cooked chicken with melted ghee or butter.
Tip: Brushing cooked chicken with melted ghee or butter adds richness and flavor.
Serve the grilled chicken alongside the garlicky buttery naan.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Yogurt
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tandoori chicken is traditionally cooked in a tandoor, a clay oven that imparts a unique smoky flavor.
- •Marinating chicken in yogurt helps tenderize the meat and infuse it with flavor.
- •Adding food coloring to tandoori chicken is common in restaurants to achieve a vibrant red color.
- •Naan is a popular Indian flatbread that can be made with various ingredients, including yogurt and beer for fermentation.
