1 cup plain yoghurt (not the light stuff…go full fat!)
1/4 cup of freshly squeezed lime juice (approx. 4-5 limes)
2 tbsp freshly chopped cilantro or in our case Chinese parsley
6 cloves crushed garlic
2 tsp garam masala
2 tsp Kosher salt
1 tsp red curry paste (I use mild and then crank up the heat with chili peppers and cayenne pepper)
1 tsp ground cumin
1 chili pepper (I removed the seeds but if you want more heat, keep them in)
2 tbs peanut oil
1 chicken, skinned and quartered
red and yellow natural food colouring for that tandoori look (and be super careful as I was a dork and smashed a bottle of the red and what a mess – my leg and hands will be red for weeks!)
The marinade is simple – combine all the above ingredients into a food processor bowl and pulse the contents with a steel blade for about half a minute. Prepare your chicken by removing all the skin and excess fat. Score a few lines into the meat and place your quarters into a large lock top bag.
Pour the marinade in, coating your chicken thoroughly, then remove as much of the air out of the bag as possible. Place the bag into a bowl and back into the fridge for 24-30 hours! When tomorrow comes, remove the chicken and disgard the marinade. Get the grill up to 500 F (260 C) with your platesetter in and legs up, set for indirect cooking. Place the chicken quarters on a lightly oiled grid and grill for 30 minutes or if you’re using a thermometer, make sure it reaches about 165F (74C).
Overall Heather Rating: 6/10