We really love Indian food, so we wanted to find a way to make tandoori-style chicken over a fire (at least until we break down and buy a tandoor oven). The yogurt marinade full of garam masala flavor made this chicken juicy and delicious and the smoky flavor from the fire made it feel like a summer barbecue. If you marinade your chicken beforehand, you can cook this anywhere you can build a fire, so use this recipe to astound your friends at your next campout.
- 2 lbs chicken breast or thighs, cut into bite-size chunks
- 1 teaspoon salt
- 1 Tablespoon turmeric
- 1 Tablespoon lemon juice
- 1 cup plain Greek yogurt
- 1 shallot, finely chopped (or 1/2 onion)
- 1 clove garlic, minced
- 1 Tablespoon garam masala
- 1 teaspoon ground or grated ginger
- Cayenne pepper to taste
- 1/4 cup chopped cilantro
- Sprinkle chicken pieces with salt, turmeric, and lemon juice. Mix to coat and set aside while you prep the marinade.
- In a separate bowl, combine yogurt, shallot, garlic, garam masala, ginger, and cayenne.
- Pour yogurt mixture over chicken, stir to coat thoroughly. Refrigerate for at least two hours, but preferably longer or even overnight.
- Build a fire, let it burn for 30 minutes or until you’ve got a good bed of coals going.
- Thread chicken onto skewers and place on a grate over indirect heat until chicken is almost cooked through.
- Just before the chicken is done, move it over the flames to blacken each side.
- Serve with chopped cilantro, yogurt, lemon wedges, and rice or naan.