Grilled Tandoori Chicken Supreme
| Preparation: | 20 min |
| Marinating/Waiting: | 2 h 30 min |
| Cooking: | 20 min |
| Total: | 3 h 10 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- 4 skinless chicken supremes
- 3 lemons (juice)
- Tandoori paste
- 1/2 onion, chopped
- 4 cloves of garlic
- 1 Tbsp. (15 mL) fresh ginger, grated
- 1 Tbsp. (15 mL) coriander seeds
- 1 Tbsp. (15 mL) cumin seeds
- 1 lemon (juice and zest)
- 1 tsp. (5 mL) salt
- 1 tsp. (5 mL) Irresistibles paprika*
- Irresistibles Cayenne pepper * to taste
- 1 cup (250 mL) plain yogurt (Mediterranean style)
- 4 drops of food colouring (optional)
Preparation
Brush chicken with lemon juice and place in the refrigerator for 30 minutes.
Prepare the tandoori paste by placing onion, garlic, ginger, coriander and cumin seeds, lemon zest and juice, and salt in the blender. Mix until a homogenous paste is obtained.
Add paprika, Cayenne pepper, yogurt and food colouring to the paste.
Add chicken and let marinate from two hours to overnight in the refrigerator.
Preheat BBQ.
Grill the chicken supremes in direct heat on the BBQ for 8-9 minutes per side. Strong coloration near burnt must be obtained.
Suggestion
Origin: Indian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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