Tandoori Spiced Chicken 

This buttermilk-bathed chicken borrows seasonings used in traditional East Indian tandoori cooking. The cucumber side salad cools the heat. It's low calorie and easy on your budget too!

Serves 6 | Prep: 20 Minutes (+ resting time 2-4 hours) | Cook: 1 Hour, 10 Minutes 


3 cups buttermilk
¼ cup coarse kosher salt
2 tbsp. sugar
4 cloves garlic, minced
1 tbsp. ground ginger
1 tbsp. curry powder
1 ½ tsp. onion powder
¾ tsp. cayenne pepper
2 ½ - 3 lbs. meaty chicken pieces (thighs, and drumsticks), skinned

Curry-Cucumber Side Salad
1 cup chopped seeded cucumber
½ cup mayonnaise or salad dressing
½ cup buttermilk (add a little more as needed to desired creaminess)
½ tsp. curry powder
¼ tsp. ground ginger          


1. For brine, in a large bowl combine buttermilk, salt, sugar, and garlic. In a small bowl combine ginger, curry powder, onion powder, and cayenne pepper; set aside 2 teaspoons of the ginger mixture. Stir remaining ginger mixture into buttermilk mixture; stir to dissolve salt and sugar. Place chicken in a resealable large plastic bag set in a shallow dish. Pour buttermilk mixture over chicken to coat; seal bag. Marinate in the refrigerator for at least 2 hours (up to 4 hours), turning bag occasionally.

2. Drain chicken; discard brine. Sprinkle chicken evenly with reserved 2 teaspoons ginger mixture.

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place chicken pieces, bone sides down, on a greased grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink (180°F).

4. Serve chicken with Curry-Cucumber Salad on the side and steamed veggies.
Curry-Cucumber Side Salad: In a medium bowl combine all ingredients and chill until serving. Makes about 1 ½ cups.

Nutrition information: Calories 285.6, Total Fat 18.1 g, Saturated Fat 3.6 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 9.3 g, Cholesterol 90 mg, Sodium 823.6 mg, Carbohydrate 3.7 g, Total Sugar 2.7 g, Fiber .3 g, Protein 25.4 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 6%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet.

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