Big Daddy's Tandoori Chicken

Name: Big Daddy's Tandoori Chicken
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps butter; 1 kilograms chicken, cut into 8 pieces; 3 Tbsps chopped chives; 118 milliliters stone-ground white corn grits; 1 Tbsp minced garlic; 2 Tbsps minced garlic; 2 Tbsps grated ginger root; 1 teaspoons ground cayenne; 1 Tbsp ground coriander; 1 Tbsp ground cumin; 118 milliliters heavy cream; 1 lemon, juiced; 1 Tbsp kosher salt; 1 lemon, zested and juiced; 355 milliliters milk; 1 onion, diced; 118 milliliters grated Parmesan; 1 teaspoon cracked black pepper; 4 servings Salt and freshly ground black pepper; 1 Tbsp smoked paprika; 118 milliliters yogurt

You can never have too many Indian recipes, so give Big Daddy's Tandoori Chicken a try. Watching your figure? This gluten free recipe has 1114 calories, 76g of protein, and 76g of fat per serving. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. It works well as a main course. If you have garlic, juice of lemon, cracked pepper, and a few other ingredients on hand, you can make it. To use up the yogurt you could follow this main course with the 5-Minute Healthy Peach Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Watch how to make this recipe.

Preheat a grill to high. Preheat the oven to 400 degrees F.

Equipment you will use

Grill

Oven

In a medium-sized bowl, mix together the cumin, coriander, paprika, cayenne, salt, pepper, to taste, lemon juice, lemon zest, yogurt, garlic and ginger root until well incorporated.

Ingredients you will need

Ginger

Lemon Juice

Lemon Zest

Coriander

Ground Cayenne Pepper

Paprika

Garlic

Pepper

Yogurt

Cumin

Salt

Equipment you will use

Bowl

Add chicken and evenly cover with marinade. Cover with plastic wrap refrigerate for 1 to 2 hours.

Ingredients you will need

Marinade

Whole Chicken

Wrap

Equipment you will use

Plastic Wrap

Remove the chicken from the marinade and put on the grill. Cook for 6 to 7 minutes on each side, turning frequently. Baste with remaining marinade while cooking. Lower heat to low and cover with grill lid. Continue to cook until the chicken is cooked through, about 18 to 20 minutes.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Grill

Put the grits on a serving platter.

Ingredients you will need

Grits

Remove the chicken from the grill and serve on top of the grits.

Ingredients you will need

Whole Chicken

Grits

Equipment you will use

Grill

In a heavy-bottomed large saucepan over medium-high heat, add the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add onion and garlic and cook until softened, about 1 to 2 minutes. Stir in the milk and cream and bring to a boil.

Ingredients you will need

Garlic

Cream

Onion

Milk

Whisk in the grits, then lower the heat and simmer, stirring frequently, until thick and tender, about 35 to 40 minutes.

Ingredients you will need

Grits

Equipment you will use

Whisk

Add the Parmesan, lemon juice, salt, pepper and chives. Stir well. Keep warm until ready to use.

Ingredients you will need

Lemon Juice

Parmesan

Chives

Pepper

Salt

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Field Recordings Chenin Blanc. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 19 dollars per bottle.