Name: Rotisserie Tandoori Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup plain yogurt; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 tbsp chili powder; 1 tsp turmeric powder; 1.5 tsp salt; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp garam masala; 1 tbsp dried fenugreek leaves; 2 tbsp lemon juice; 2 tbsp vegetable oil; 2 whole chickens (3-4 lbs each); 1/4 cup unsalted butter, melted; 1 tsp chili powder; salt, to taste

1

In a large bowl, combine yogurt, ginger paste, garlic paste, chili powder, turmeric, salt, ground coriander, ground cumin, garam masala, dried fenugreek leaves, lemon juice, and vegetable oil. Whisk until the marinade is smooth.

2

Prepare the chickens by patting them dry. Carefully loosen the skin from the breast meat.

3

Rub the tandoori marinade all over the chickens, making sure to get it under the skin. Cover and let marinate in the refrigerator for at least 4 hours, or preferably overnight.

4

Skewer the marinated chickens onto a rotisserie spit and truss them securely. Season the outside with a little more salt.

5

Prepare a charcoal grill for indirect cooking.

6

Place the rotisserie spit on the grill. Allow the chickens to cook, turning continuously over the hot coals.

7

While the chicken cooks, mix the melted butter and 1 tsp of chili powder to create a basting liquid. Periodically brush the chickens with the chili butter as they cook.

8

Once the chicken is cooked through and has a nice char, remove it from the grill. Let it rest for at least 10 minutes before carving and serving.

Rotisserie Tandoori Chicken

Ingredients

16 Ingredients

Instructions

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