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Tandoori Chicken with Vidalia Chutney

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Ingredients

Adjust Servings:
12 ounces Plain yogurt For Tandoori Yogurt Marinade:
2 tablespoons of peeled and minced Gingerroot
4 tablespoons of fresh Lemon juice
2 tablespoons of minced Garlic
2 tablespoons of Ground paprika
4 tablespoons of Madras curry powder
1 teaspoon of crushed Red pepper flakes
1 teaspoon of Ground black pepper
3 teaspoons of Kosher salt
4 pounds bone-in Chicken breasts thighs, and drumsticks
2 thick slices of Vidalia onion For Vidalia Chutney :
1/2 cup hot Water
1 tablespoon of Golden raisins
2 tablespoons of chopped fresh Cilantro
1 tablespoon of White sugar
1 tablespoon of chopped fresh Mint leaves
1 teaspoon of Kosher salt
2 Serrano Chile or 1 jalapeño Chile, stemmed and seeded
2 teaspoons of Tamarind paste or 2 tablespoons of lime juice
Oil for the grill grate

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Tandoori Chicken with Vidalia Chutney

Cuisine:

    The best Tandoori chicken recipe

    • 51 to 53 minutes excluding the marinate time
    • Serves 4
    • Hard

    Ingredients

    Directions

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    Tandoori Chicken served with Vidalia Chutney is impeccable; it is the best treat for your family. Tandoori chicken is an Indian dish that is very well known, and this recipe gifts you one of the best tastes: tandoori chicken and Vidalia chutney. This recipe has very easy steps to follow.

    Featured image:
    Tandoori chicken
    by JourneyKitchen @ flickr

    Steps

    1
    Done

    You can start with mixing marinade ingredients in a large baking dish until well-blended. Add chicken, coat when turning it, cover it, and place it in the refrigerator for 12 to 24 hours.

    2
    Done

    For Vidalia Chutney, heat your grill. Paint grill grate with oil. Begin grilling onion slices at once overheat (3 to 4 minutes per side); cut them coarsely. The next thing is soaking raisins in boiling water for about 15 minutes. 

    3
    Done

    Pour into the food processor accompanied with onions and the remaining chutney ingredients; pulse until you notice that it’s becoming chunky.

    4
    Done

    Place chicken over a low-heated part of the grill and cover it. Turn it once or twice, until chicken juices run clear (about 170°F for breasts and 180°F for legs), process should take from 30 to 40 minutes total. 

    5
    Done

    In the last 10 minutes of cooking, move the chicken over the fire until browned. Enjoy! Now you can serve them with chutney.

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