Chef John: Hello, this is Chef John from foodwishes.com and today we are doing Tandoori Chicken. By the way it's really hard playing the Sitar and doing this voice over at the same time, but anyway I am going to try my best. Very simple dish. Chicken and three other ingredients. So you can't be bad. Now I am going to cheat a little bit. Here is some boneless, skinless chicken dice, It's about 2 pounds. I have got some nonfat yogurt. You can use 1% if you want, what's the difference? There is the secret cheating, the tandoori masala spice mix already made. Quality is our business.
So I knew that was a good brand. I will talk about that spice mix on the site and some fresh lime there. So anyway make sure you checkout the blog article today. What you are going to do to those chicken thighs, you are going to take about a tablespoon and half of the spice mix, you take about a tablespoon-and-half the same amount of the yogurt and squeeze the juice of half a lime. That's it.
Now that spice mix had salt and hot pepper in it. So you may need to adjust depending on which Indian spice store you buy your Tandoori Masala Chicken Spice mix from. But anyway we will talk about that like I said on the site. Give that a really good mix. Now as you know chicken thighs are famous for their many nooks and crannies. So as you mix this, you might think it's mixed but there might a nook and or a cranny that doesn't have any of that yogurt and spice mix in it. So mix, see right there, I just saw a piece. Make sure you really mix it well. Put it in a zip lock bag, give it a little extra massage and refrigerate that for 2 hours and that should be just a perfect amount of marinading.
There is my white hot coals ready to grill, and there is my canola spray nonstick high heat virgin oil and here is my little trick. I didn't put any oil in the marinate and I don't want these to stick to my grill. So I am going to take the hot grill off the grill for a second and I am going to spray those -- what are these called? Grates? I don't know. I am going to spray the grill with my spray and then the chicken is not going to stick. Why did I take it off to do it before I sprayed? I didn't want a mushroom cloud of oil vapor burning my eye brows off. So that's just a little safer. I spray this up a little bit. Looks like I had too much coffee. Now I am going to put those chicken thighs on that nice hot grill. I want to space them out as even as I can. You guys know the barbecue trick. You don't want to move stuff around to what seer on to there.
Before I put the lid on I cooked it about 2 minutes, gave it a little seer then I just turn the grill 180, in case if there were any hot spots. Then I am going to cover it with these grates open, the vents open and 6-7 minutes, again it's a approximate those should be ready to turn. Those are so beautiful. So succulent looking. The smell is incredible, that coriander and cumin and cardamom, oh my God, that's just unbelievable I am sure I am making you really hungry. I am making myself hungry.
So we got to -- these are only half way cooked. We have got to cook these more. What we are going to do, we are going to take a bunch of scallions or green onions. We are just going to put those over the top. Make sure the white part is hitting the grill. The green part is going to lay over the top. Put your lid back on and you are going to go about 7-8 minutes and those thighs should be cooked through. You are going to check them, and those really do look beautiful. So you are going to take those off, put them on a plate, cover them with foil. They should stay warm but what I want to do with to those green onions with the lid off is I want to cook those just a little bit more and just get a little color on them. So they are kind of cooked, they are kind of soft, but with the grill off or the lid off rather, those coals are going to heat up and we will get some nice little brown Caramalisation going on there.
As you see here we are going to move back into the kitchen, I want to put these on my lovely banana leaf styled plate and I think the correct term here is I am going to strewn the plate with those grilled onions. So it makes a really pretty garnish. I am going to add some traditional extra accouterments here. This is some sliced fresh lime. Some fresh cilantro. That is one delicious chicken dinner, if I do say so myself.
Now what happened here. This is the actual plate. I serve this with a cucumber, cilantro and yogurt salad, I will demo that some day, and a mash of Yukon Gold potatoes and sweet potatoes which was really nice. Stay tuned for those. Checkout the site. Get all the recipes, ingredients amounts. You know the drill. Anyway, sure it's exotic but it is easy and I hope you give it a try. Enjoy.
Transcription by:
Scribe4you Transcription Services