Cilantro Tandoori Chicken with Grilled Pineapple Salsa

Name: Cilantro Tandoori Chicken with Grilled Pineapple Salsa
Yield: serves 4 to 6
Ingredients: 1 1/2 cups plain yogurt; 1 cup (packed) fresh cilantro leaves; 4 garlic cloves; One 1/2-inch-thick piece fresh ginger, peeled; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon salt; One 4-pound chicken, cut into 6 pieces (2 breasts, 2 thighs, 2 legs); Grilled Pineapple Salsa (page 173)

December 20, 2011

I love tandoori-style cooking, derived from India’s clay tandoor oven, because the chicken stays unbelievably moist and juicy, even after grilling. To give new life to the traditional yogurt-based marinade, I add flavors more indigenous to Mexico and pair this dish with a pineapple and serrano salsa.

Recipe notes

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