To prepare the marinade, combine first 10 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add chicken; turn to coat. Marinate chicken in refrigerator for at least 4 hours or overnight.
To prepare the raita, combine 3/4 cup yogurt and remaining ingredients except cooking spray in a small bowl; cover and refrigerate.
Remove chicken from refrigerator, and let stand at room temperature for 45 minutes.
Prepare the grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
Remove the chicken from marinade, and discard the remaining marinade. Place the chicken on unheated part of grill rack coated with cooking spray. Close lid, and grill for 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken every 20 minutes.
Made marinade a day ahead then added the bone in thigh chicken the next day. It marinated for 10 hours. Used powdered ginger but everything else as written. I grated the cucumber so the raita was a bit saucy. Cooked faster than recipe said. Served with grilled eggplant with Moroccan spices. Everyone LOVED it. will make twice as much next time!
I used boneless, skinless thighs and the meat was so tender it fell apart! I shredded the cucumber, instead of chopping, and it made the riata more of a sauce...which worked perfectly since we cut the chicken and stuffed it into pitas with rice. Even my 2.5 year old daughter loved this. I will definitely be making this again. (Oh, and a previous poster commented about pickled ginger...don't use that! Use fresh ginger!)
I loved this recipe. I made it as written except that I used boneless, skinless chicken thighs. As a result they grilled much faster - like only 15 minutes compared to the 90 minutes as written! Everything was very easy to put together since it all went in a blender then marinaded. How easy is that? Great bold flavors! So delicious that I will definitely be making this again!
Used powdered ginger instead of fresh, pickled garlic instead of fresh, breasts instead of legs, and broiled instead of grilled. However, everything was measured and mixed appropriately, and it was marinaded for 24 hours. It didn't seem to do it any justice.
It tastes like there's too much of something, but I can't quite put my finger on it.
To date, I've eaten at 3 authentic Indian restaurants, and have had Tandoori and Masala at each of them. This recipe doesn't come close to what I'm used to in a good Tandoori or Masala. Even the Raita seemed to be lacking something. I added another 1/2 teaspoon of cumin to try and help it, though it still remained almost flat in flavor beyond the mint.
Perhaps perforating the meat to have the marinade soak in better, and grilling instead of broiling, is what really brings the flavor out of this recipe. Perhaps the yogurt was just too thick to really seep into the meat. Kinda at a loss for all the prep that went into this recipe!
I admit that I was lazy today and used garlic and ginger in powdered form. Other than that, it was made as written. Did not make riata (no mint and not enough yogurt). Served with garlic roasted potatoes and a field green salad. Tasty recipe.
It is pretty tasty! I made it last week and thought that I will have a lot of leftovers because my husband wouldn't like it but boy was I wrong! We loved it!! I'm making it again tonight for dinner! I'm making it with skinless/boness thighs this time...I used bone-in thighs last time and it took forever to cook.
Loved it. I used bone-in breasts instead of thighs. Next time I will puncture the chicken to let the marinade seep in or boil the marinade as another reviewer suggested. I loved the riata too! Mine was a little too minty but will be more precise next time.
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