Grilled (or Broiled) Tandoori Chicken

Ingredients

• 5 lb Chicken leg quarters (bone‑in, skin‑on) (Dark meat, scored with deep cuts to the bone)
• 1 Tbsp Cumin seeds (Whole seeds for toasting)
• 1 Tbsp Coriander seeds (Whole seeds for toasting)
• 1 tsp Black peppercorns (Whole peppercorns)
• 4 Black cardamom pods (Whole pods, stronger than green cardamom)
• 1 tsp Fenugreek seeds (Optional, adds slight bitterness)
• 0.5 Cinnamon stick (Break in half; use about 1 inch)
• 2 tsp Kashmiri chili powder (Gives bright red color, mild heat)
• 2 Tbsp Ginger‑garlic paste (bottled) (Convenient; fresh ginger & garlic work too)
• 2 Tbsp Lemon juice (Juice of one lemon)
• 0.5 cup Full‑fat Greek yogurt (Thick, not watery; use full‑fat for best texture)
• 2 tsp Kosher or sea salt (Season chicken before adding masala)
• 1 Tbsp Neutral oil (canola or vegetable) (For searing vegetables)
• 1 White onion (Whole, sliced into thick rings)
• 1 Green bell pepper (Sliced into rings)

Instructions

1. Toast Whole Spices

   Heat a heavy skillet over medium‑high heat. Add cumin seeds, coriander seeds, black peppercorns, black cardamom pods, fenugreek seeds, and the broken cinnamon stick. Stir constantly for about 4‑5 minutes until the spices are fragrant and you see tiny wisps of smoke.

   Time: PT5M

2. Grind Toasted Spices

   Transfer the toasted spices to a coffee grinder. Pulse until a fine powder forms, scraping down the sides as needed. This is your homemade masala.

   Time: PT2M

3. Score the Chicken

   Place the chicken leg quarters on a cutting board. Using a sharp knife, make several deep cuts down to the bone on each piece (about 1‑inch deep). This speeds cooking and lets the marinade penetrate.

   Time: PT5M

4. Season and Marinate

   In the stainless steel bowl, sprinkle the chicken with salt. Pat the homemade masala onto the meat, coating all surfaces. Add Kashmiri chili powder, ginger‑garlic paste, lemon juice, and Greek yogurt. Toss gently with clean hands until each piece is evenly coated. Cover the bowl with a silicone lid and refrigerate for at least 30 minutes, up to 24 hours.

   Time: PT10M

5. Prepare the Grill (Charcoal Method)

   Place a few paper towels on the bottom grate, spray lightly with oil, and set a chimney starter on top. Fill the starter with natural chunk charcoal and light. After 10 minutes, when the coals are glowing, dump them into the grill, creating a deep layer of hot charcoal. Add a fresh thin layer on top, let it ignite for 5 minutes, then brush the top grate clean with a wire brush.

   Time: PT15M

6. Grill the Chicken

   Place the marinated chicken legs on the hot grate, skin side down. Close the grill lid, open bottom vents wide, and close top vents halfway. Grill for 20 minutes, then flip all pieces and grill another 20 minutes, keeping an eye on color. The chicken should develop a deep rust‑orange crust.

   Time: PT40M

7. Check Doneness

   Insert an instant‑read thermometer into the thickest part of the largest leg. It should read at least 165°F (74°C). If you prefer extra tenderness, you can let it reach 170°F.

   Time: PT2M

8. Sear the Vegetables

   While the chicken finishes, heat a cast‑iron skillet over high heat until a drop of water sizzles and evaporates. Add 1 Tbsp neutral oil, then the onion rings and bell‑pepper rings. Sprinkle with a pinch of salt. Let sit untouched for 1‑2 minutes to develop a browned edge, then toss once or twice and cook another 2‑3 minutes until charred but still crisp.

   Time: PT5M

9. Rest and Plate

   Remove the chicken from the grill and let it rest on a cutting board for 5 minutes. Arrange the chicken on a serving platter with the seared vegetables. Serve with lemon wedges and squeeze fresh lemon juice over everything just before eating.

   Time: PT5M

10. Broiler Alternative (If No Grill)

    Preheat the oven’s broiler on high and place a rimmed baking sheet with a rack on the top shelf. Arrange the marinated chicken on the rack, skin side up. Broil 10 minutes, flip, then broil another 10 minutes. Reduce oven temperature to 350°F and bake for 15 minutes to finish cooking through.

    Time: PT35M

    Temperature: 350°F

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g