Tandoori Spiced Chicken

Recipe from the Meat Merchant located in Stouffville

This article is an oldie but a goodie!

Posted: March 20, 2020

Our blog is chock full of great ideas for fun things to see and do in York Durham and Headwaters. We are always adding new content and updating old posts, but sometimes you might stumble upon something from our vault. If this article has inspired you to hit the road, be sure to double-check that the featured stops in this post are still welcoming visitors.

This buttermilk-bathed chicken borrows seasonings used in traditional East Indian tandoori cooking. The cucumber side salad cools the heat. It’s low calorie and easy on your budget too!

Serves 6 | Prep: 20 Minutes (+ resting time 2-4 hours) | Cook: 1 Hour, 10 Minutes 

Ingredients

Chicken
3 cups buttermilk
¼ cup coarse kosher salt
2 tbsp. sugar
4 cloves garlic, minced
1 tbsp. ground ginger
1 tbsp. curry powder
1 ½ tsp. onion powder
¾ tsp. cayenne pepper
2 ½ – 3 lbs. meaty chicken pieces (thighs, and drumsticks), skinned

Curry-Cucumber Side Salad
1 cup chopped seeded cucumber
½ cup mayonnaise or salad dressing
½ cup buttermilk (add a little more as needed to desired creaminess)
½ tsp. curry powder
¼ tsp. ground ginger    

Directions

Chicken

1. For brine, in a large bowl combine buttermilk, salt, sugar, and garlic. In a small bowl combine ginger, curry powder, onion powder, and cayenne pepper; set aside 2 teaspoons of the ginger mixture. Stir remaining ginger mixture into buttermilk mixture; stir to dissolve salt and sugar. Place chicken in a resealable large plastic bag set in a shallow dish. Pour buttermilk mixture over chicken to coat; seal bag. Marinate in the refrigerator for at least 2 hours (up to 4 hours), turning bag occasionally.

2. Drain chicken; discard brine. Sprinkle chicken evenly with reserved 2 teaspoons ginger mixture.

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place chicken pieces, bone sides down, on a greased grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink (180°F).

4. Serve chicken with Curry-Cucumber Salad on the side and steamed veggies.

Curry-Cucumber Side Salad

In a medium bowl combine all ingredients and chill until serving. Makes about 1 ½ cups.Nutrition information: Calories 285.6, Total Fat 18.1 g, Saturated Fat 3.6 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 9.3 g, Cholesterol 90 mg, Sodium 823.6 mg, Carbohydrate 3.7 g, Total Sugar 2.7 g, Fiber .3 g, Protein 25.4 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 6%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet.

Enjoy!

For more recipes, visit The Meat Merchant website.

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