08.11.07

Tandoori-style chicken breasts with raita

Posted in home cooking, food at 12:43 am by wingerz

Wasn’t too sure what to expect with this recipe because I didn’t brine the chicken or apply the rub hours and hours in advance. Fortunately, the bones on the bottom and the skin on top did a phenomenal job of keeping the meat tender and moist. This was absolutely delicious, with a nice crisp skin. I made this last weekend and will probably be making it again this weekend. The raita’s a nice touch though it’ll leave you feeling garlicky for hours.

Tandoori-Style Chicken Breasts with Raita
From Cooks’ Illustrated’s Grilling book

1 cup whole-milk yogurt
2 tablespoons chopped fresh cilantro leaves
1 medium garlic clove, minced or pressed through a garlic press
Salt and cayenne pepper
1 tablespoon minced fresh ginger
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 whole chicken breasts, bone-in, skin-on, split to make 4 halves (10-12 oz each)

1. Mix the yogurt, cilantro, and garlic together in a medium bowl. Season with salt and cayenne pepper to taste and refrigerate until needed. Mix the ginger, coriander, cumin, turmeric, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon cayenne together in a small bowl.

2. Coat both sides of the chicken breasts with the spice mixture. Cook the chicken, uncovered, over the hotter part of the grill until well browned, 2-3 minutes per side. Move the chicken, skin-side up, to the cooler side of the grill. Cook covered for 10 minutes. Turn and cook for 5 minutes more until done (160-165 degrees Fahrenheit). Serve immediately with the yogurt mixture.

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