Tandoori Chicken
From the MOV Kitchen: Courtesy of Rebecca Schwarz ​

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Chicken and marinade:

• 5lb chicken cut up (cut breasts in half for uniform sizes)
• 1 cup plain Greek yogurt
• 2 cloves garlic ground to paste
• 2 inches fresh ginger ground to paste
• 2 tsp NHHS Garam Masala
• 2 tsp Kashmiri chilli powder
• 1/2 tsp NHHS Ground Black Pepper
• 2 tsp NHHS Ground Coriander ​
• 1/2 tsp salt
• 1 tsp NHHS Turmeric
• 2 tsp dried fenugreek leaves (can skip if cannot find)
• Juice of 1 lemon
• 3 tbsp MOV Smoked Chaabani Olive Oil​ ​

​For grilling:

• 1 tbsp neutral flavored oil
• 1 tbsp Kashmiri chili powder
• 3-4 tbsp MOV Smoked Chaabani Olive Oil

​Directions:

Combine all marinade ingredients and stir til blended. This will be a thick marinade, meant to coat and stick to the chicken thoroughly. Cut deep gashes into the raw chicken pieces and combine with marinade, massaging the marinade into the gashes and being sure to coat it thoroughly. Marinate, covered for 6 hours minimum. 
 
After the marinating time is up, heat your grill to medium or broiler to low (place rack in the middle of the oven). Prepare the grill with the neutral flavored oil and place the chili powder and chaabani oil in a bowl or cup. This will be brushed on the chicken during the cooking process and create the bright red color as well as add a little more heat. 
 
Place the chicken on the grill or the broiler pan in the oven. Cook for approximately ten minutes (until the chicken releases without tearing) and flip. Brush the Kashmiri chili and oil over the top and allow to cook another approximate ten minutes. Flip the chicken again and brush with chili and oil again. Continue this process until the chicken is cooked through, being careful to watch for burning. You do want some char, but not solid blackening. 
 
Garnish with fresh cilantro leaves and serve alongside naan bread with cucumber and tomato or vegetable pulao (pilaf)

​Serve with Vegetable Pulao (Indian Rice Pilaf)​​ & Indian Palak (saag) Paneer​​
​​Enjoy!

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