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Grilled (or Broiled) Tandoori Chicken
A restaurant‑style Indian‑American tandoori chicken made at home using a charcoal grill or a kitchen broiler. The recipe includes a homemade masala made from toasted whole spices, a yogurt‑based marinade, and simple grilled vegetables. The dish is flavorful, smoky, and perfect for a hearty dinner.
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Cost Breakdown
Critical Success Points
- • Toasting the whole spices until fragrant
- • Grinding the toasted spices to a fine powder
- • Scoring the chicken for quick, even cooking
- • Ensuring the chicken reaches at least 165°F internal temperature
- • Maintaining consistent high heat on the grill or broiler
Safety Warnings
- • Handle raw chicken with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • Charcoal fires can flare; keep a spray bottle of water nearby and never leave the grill unattended.
- • Use oven mitts when handling hot grill grates or broiler trays.
- • When grinding spices, ensure the grinder lid is securely locked to avoid spills.
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