Recipe

Tandoori BBQ Chicken

 

•  
• Prep: 15 min.
• Servings: 4
•  

Made famous in Peshawar, now you can create this delicately flavoured tandoori marinade at home. Aap kay saray guest will applaud you for hitting the bull’s eye on this one!

What You Need!

1/4 cup Bull's-Eye Chicken & Rib Renegade Barbecue Sauce
1/4 cup plain Balkan-style yogurt
2 Tbsp. lemon juice
1 Tbsp. oil
2 cloves garlic, minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried fenugreek leaves
1 tsp. garam masala
1 tsp. minced gingerroot
1/4 tsp. chili powder
1-1/2 lb. (675 g) chicken drumsticks, skin removed

Make It!

MIX all ingredients except chicken. Reserve 1/4 sauce mixture. Pour remaining over chicken in shallow dish; turn to evenly coat both sides of each drumstick. Refrigerate 2 hours to marinate.
HEAT barbecue to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 24 min. or until done (170°F), turning and brushing occasionally with reserved sauce mixture.

Substitute:

Substitute 2 tsp. curry powder for all dried seasonings.

Creative Leftovers:

Have leftovers? Cool, then remove meat from bones; chop chicken. Refrigerate, then use to make a wrap sandwich the next day. Spread 1 small whole wheat tortilla with 1 tsp. Miracle Whip Dressing or Desi MIracle Whip Wrap Spread. Top with 2 lettuce leaves, 1/4 cup shredded chicken, 1 Tbsp. sliced red onion and 2 Tbsp. Kraft Double Cheddar Shredded Cheese. Roll up; secure with toothpick.

Nutritional Information

(per serving)
Serving Size = 1/4 recipe (120 g) each