- 2 (6 ounce) containers plain yogurt
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 2 tablespoons freshly grated ginger
- 3 cloves garlic, minced
- 4 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 16 chicken thighs
- olive oil spray
- In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
- Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
- Preheat an outdoor grill for direct medium heat.
- Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
- Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.
Tandoori Chicken has an interesting story. It starts in the 1920s with a man named Kundan Lal Gujral who opened a restaurant called Moti Mahal in Peshawer (currently a Pakistani City) during the time when India was united under British rule. Experimenting with new and interesting food preparations, Gujral decided to try cooking chicken in the tandoors–clay ovens–used by local villagers to cook bread. The earthenware ovens were bell-shaped and set into the earth and fired with wood or charcoal. They could reach temperatures of about 900 degrees. Using young chickens, Gujral was able to cook them in the high-heat ovens so that the inside was just done and the outside crisped. The result would make him famous.