Tandoori Style Chicken On Charcoal Rotisserie
3 Tbsp vegetable oil, 1 teaspoon ground coriander,1 teaspoon ground cumin,
1 teaspoon ground turmeric,1 Tbsp cayenne,1 Tbsp garam masala ,1 Tbsp sweet (not hot),
1 cup paprika, 2 Tbsp plain yogurt (can sub buttermilk),2 Tbsp lemon juice, 1 teaspoon
lemon juice, minced garlic cloves, minced fresh ginger, salt, Chicken.
1.Skin and cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
2. Whisk spices into yogurt, add lemon juice, garlic, salt, ginger: Whisk the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
3. Thread the marinated chicken into skewer..
4.Grill the chicken over the grill/ on the BBQ or in the tandoor oven.