Pollo tandoori a la parrilla

Ingredientes

• 3 teaspoons Indian red chili powder (kashmiri chili powder)
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 4 boneless (skinless chicken breasts, cut into large pieces)
• 4 tablespoons plain Greek yogurt
• 1 teaspoon Indian red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon fresh ginger (grated)
• 1 garlic clove (peeled and grated)
• Juice of 1 lemon

Preparación

1. 1

   To a small bowl add the red chili powder and 1 teaspoon salt, mix with oil to form a paste.

2. 2

   To a large bowl with a lid, add the chicken and massage half of the chili paste all over the chicken pieces. Set aside.

3. 3

   To the remaining chili paste add the rest of the ingredients, mix well. Add the mix to the chicken and coat well. Cover and allow to marinate for 30 minutes at room temperature.

4. 4

   Thread the chicken pieces onto skewers.

5. 5

   --- Grill Method: ---

6. 6

   Preheat grill on high. Grill for 5-8 minutes per side until cooked through and the internal temperature of the chicken reaches 165°F/74°C.

7. 7

   --- Oven Method: ---

8. 8

   Preheat oven to 425°F/218°C. Place the skewers, evenly spread on a baking sheet . Bake for 5-8 minutes per side. Turn the oven to broil and broil until the tops are lightly charred, cooked through and the internal temperature of the chicken reaches 165°F/74°C.