Takeout Tandoori Chicken w. Fast Garlic Naan

Introduction

In this tutorial, you'll learn how to make delicious takeout-style tandoori chicken paired with fast garlic naan. This recipe is perfect for home grilling and offers a flavorful experience that rivals your favorite restaurant. Follow the steps carefully to achieve tender chicken and soft, garlicky naan.

Step 1: Prepare the Chicken

• Remove the Skin: Take 2.5 lbs of chicken drumsticks and remove the skin.
• Score the Drumsticks: Make 4 cuts on each side of the drumsticks, cutting down to the bone. This helps the marinade penetrate the meat.
• Season the Drumsticks: Generously sprinkle salt on both sides of the chicken. Set aside while preparing the marinade.

Step 2: Make the Marinade

• Combine Ingredients: In a large mixing bowl, mix the following:

  • 1 cup plain Greek yogurt
  • 1/3 cup oil (avocado oil preferred)
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons turmeric
  • 2 tablespoons garam masala
  • 1 teaspoon cayenne pepper or chili flakes
  • 3 tablespoons smoked paprika
  • 8 cloves garlic (grated or pressed)
  • 2 tablespoons grated ginger
  • 5 tablespoons lime juice (juice from about 3 limes)
  • 10 drops of red food coloring (optional)

• Mix Until Smooth: Stir the marinade until it is smooth and lump-free.

Step 3: Marinate the Chicken

• Coat the Chicken: Add the seasoned drumsticks to the marinade, ensuring they are thoroughly coated, especially in the slits.
• Refrigerate: Cover the bowl and refrigerate for at least 30 minutes or up to 24 hours for a deeper flavor.

Step 4: Grill the Chicken

• Preheat the Grill: Heat your grill to high. Brush the grates with an oil-soaked paper towel and spray with pan spray for a non-stick surface.
• Cook the Drumsticks:
  • Place the marinated drumsticks on the grill.
  • Cook for 6-8 minutes with the lid down.
  • Lower the heat to medium, flip the drumsticks, and cook for another 12-15 minutes until fully cooked.
• Add Flavor: In the last 5 minutes of cooking, brush the drumsticks with melted ghee or butter for extra flavor.

Step 5: Prepare the Garlic Naan

• Warm the Beer: Heat 3/4 cup of beer in a small saucepan to about 90°F.

• Mix Wet Ingredients: Stir in:

  • 2 teaspoons instant yeast
  • 1 tablespoon olive oil
  • 1/3 cup yogurt

• Combine Dry Ingredients: In a food processor, pulse together:

  • 3 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 2 teaspoons granulated sugar

• Make the Dough:

  • With the processor running, drizzle in the beer-yogurt mixture until a cohesive dough forms.
  • For hand mixing, combine and knead in a bowl.

• Knead and Rest: Knead the dough on a floured surface for about 2 minutes until elastic. Place in a bowl, cover, and let rest for 20 minutes.

Step 6: Shape and Cook the Naan

• Divide Dough: Split the rested dough into 4 equal portions (about 150g each).
• Pre-shape: Fold the sides in and round each portion into a ball. Let them relax for 10 minutes.
• Roll Out: On a floured surface, roll each ball into a naan shape, about 10 inches in diameter and 1/8 inch thick.
• Prepare Garlic Butter: In a small pan, melt ghee or butter over medium-low heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in chopped cilantro and remove from heat.
• Cook Naan: Heat a cast-iron skillet over medium-high heat. Cook each naan for about 90 seconds per side, until bubbly and golden. Immediately brush with garlic butter.

Conclusion

You've successfully made tandoori chicken and garlic naan! Serve the warm naan alongside the flavorful chicken for a complete meal. If desired, you can explore variations like adding different spices or serving with chutneys. Enjoy your homemade takeout experience!