Tandoori Dry Rub Recipes

TANDOORI RUB FOR CHICKEN

Steps:

• Gather the ingredients
• Mix all ingredients together and store in an airtight container in a cool, dry place.
• To use, rub mixture over chicken, cover, and place into refrigerator for 1 hour before grilling or baking.
• Mixture can be added to plain yogurt and lemon or lime juice to form a delicious marinade. In this case, place chicken in a resealable plastic bag, add marinade made out of rub ingredients and place into refrigerator for 2 to 6 hours.

CHEF JOHN'S TANDOORI CHICKEN

Steps:

• Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
• Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
• Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

TANDOORI MASALA DRY RUB

Steps:

• Combine all ingredients using a whisk/spoon/coffee grinder. Store it in an airtight container.