TANDOORI-STYLE GRILLED CHICKEN TIKKA MASALA
FOR THE CHICKEN
4-6 chicken quarters, trimmed and cleaned
4-6 cloves garlic, minced
kosher salt to taste
fresh ground pepper to taste
1 large jar Tikka Masala sauce, store bought
Indian Yellow Rice
1 serrano pepper, finely sliced for garnish
2 key limes, thinly sliced for garnish
FOR THE INDIAN YELLOW RICE
1 tablespoon butter
1 tablespoon garlic, minced
1 teaspoon turmeric
1/2 teaspoon cumin
5-6 cardamom pods
2 pinches cinnamon
1 stalk lemon grass, chopped
2 cups jasmine rice
1 bay leaf
4 cups chicken stock
1- 30 minutes prior to grilling, fill the chimney starter with charcoal and ignite. When the coals are glowing red, dump coals onto the grill floor. Pile 3/4 of the coals high on one side, creating a direct heat zone. Slant the remaining coals to the other side creating a cooler, indirect heat zone. Place cherry wood chunks over the smoldering coals. Close the grill lid, open the air damper 1/2 way, and wait 15 minutes until the wood is smoking.
2- Make the Indian Yellow Rice. Add all ingredients except rice, bay leaf and stock. Over medium-high heat simmer for 2 to 3 minutes. Add rice to sauté for additional 2 minutes. Slowly pour in stock and add bay leaf. Cover and simmer for 20 to 30 minutes or until all liquid absorbed.
3- Prepare the chicken by drizzling with olive oil and liberally seasoning with salt, pepper and minced garlic.
4- Gently place the chicken quarters atop the direct heat grilling zone and sear with the grill lid open for 4 to 5 minutes per side. Then transfer to the cooler, indirect heat zone. Close the grill lid and dial down the air damper to restrict air flow. Open the lid only long enough to intermittently baste one layer of Tikka Masala sauce after another over the chicken, removing when juices run clear and internal temperature reaches 165°F in thickest part of the thigh.
5- While the chicken cooks, remember to check on your rice. Remove the rice from the heat when ready and let rest for 10 minutes covered. Remove lemongrass, cardamom pods and bay leaf. Fluff with a fork. Set aside.
6- Once the chicken is finished, rest for 5 to 10 minutes.
7- While your chicken rests, make the Mint-Cilantro Chutney. Simply place all ingredients in a food processor. Pulse, then blend on medium-high for 30-60 seconds. To thin add water. Set aside.
8- Plate your chicken a bed of Indian Yellow Rice and Mint-Cilantro Chutney. Garnish with fresh herbs, serrano pepper slices, shallot and spring onion. Season additionally with salt and fresh ground peppercorn, then finish with a squeeze of lime.