Spice Up Your Barbecue With Indian Inspirations
Posted by August 6, 2012 in Cooking Corner, Cuisine, Featured Articles, Indian, Main Dish, Recipeson
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One of the most popular events in the summer is the garden barbecue. A barbecue is often the perfect opportunity for relaxing and socialising with friends while sampling tasty food. Admittedly, simply throwing sausages and burgers onto a barbecue to be flame grilled can get a little old, so we thought about putting a twist on the contemporary barbecue, with Indian cuisine being the source of our inspiration.
The recipe we looked at was traditionally used chicken legs, tandoori style. If you have the money, not to mention the space, a tandoor style oven can be excellent for an authentic experience, although a regular barbecue appliance will do the same job.
We chose chicken legs as they are generally the best value when shopping, however this would also work with a whole chicken, removed from the bone “Nando’s” style.
What You Need
- 8 chicken legs
- Half a small red onion
- 2 garlic cloves
- 1 thumb of ginger
- Handful of fresh coriander
- 100ml Organic Greek yogurt
- Spoonful of toasted and ground cumin
- Spoonful of ground coriander
- Spoonful of ground black pepper
- Spoonful of honey
- Spoonful of vinegar
How to Do It
As always when looking to boost flavour, slash the chicken without completely cutting through it, this will allow all of the flavours to penetrate deeper and will reduce the cooking time; vital when you have many mouths to feed!
Set your barbecue to medium heat and leave alone for a moment. You then need to grind the onion, garlic, ginger, and fresh coriander before mixing well with the yogurt. Transfer the whole mixture to a bowl large enough to take all of the chicken. Add the rest of the ingredients before finally adding the chicken. Rub the mixture into the chicken with your hands before leaving to marinade further. It is best to leave the chicken for at least half an hour to get the optimum taste experience upon cooking.
Place the chicken onto the hottest part of the grill until it is browned well on both sides. There may be a little trial and error involved here; you do not want to be turning it continuously, once should do, so work out how long each side takes to brown and stick to it.
Once each side of the chicken is looking golden and beautiful, move them to the cooler portion of the barbecue to cook gently for around 15 – 20 minutes, turning every three or four minutes. Obviously check before serving to ensure they are cooked through, however remember that chicken legs do retain a reddish colour even when they have been cooked thoroughly.
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