The author and cook, Heather

Ahmedabad Street-Style Grilled Chicken

I Am From Here

I'm always looking for a new way to grill chicken. This takes some time to marinade, but the flavor was good, and it was unlike anything else I've ever made.

I think I need some more practice with the two-step grilling process; it is supposed to help the outside char (which I love!) but I think the timing was a bit off for the first step. The skin stuck like crazy for me, and the chicken was nowhere near the right temp. So, either I needed to cook it longer on each side, or my heat wasn't quite high enough.

Another note: if you do want a nice pink color, don't get lazy like I did and buy pre-peeled raw beets. Mine were too dry to impart much color to the marinade, sadly. If you want the color, you're going to have to peel them yourself.

Nutrition
Serving Sizeserves 4
Calories1086
Fat79g
Protein81g
Carbohydrates16g (5g fiber, 4g sugar)

Captions

[00:00]: [Music]
[00:04]: hello and welcome to cooking the books
[00:07]: with Heather today we're going to be
[00:08]: working once again from I am from here
[00:11]: uh by vishwesh bot and this is sort of
[00:14]: Indian inspired but uses some more
[00:17]: American ingredients
[00:19]: kind of I don't know
[00:21]: um
[00:22]: and we're going to be making
[00:24]: a metabod street style grilled chicken
[00:27]: this is sort of like a tandoori chicken
[00:29]: we're going to be using some Tandoori
[00:32]: spices and some yogurt to marinate it
[00:35]: um
[00:36]: and we're going to grill it outside
[00:39]: tomorrow so we're gonna be doing this
[00:41]: tomorrow probably afternoon it says we
[00:44]: get we should only marinate for up to 12
[00:46]: hours it's going to be a little more
[00:48]: than that because
[00:52]: I don't want to do it any later tonight
[00:53]: and I don't want to do it in the morning
[00:54]: so we're just gonna it's just gonna have
[00:56]: to be okay
[00:57]: I don't think longer will be too much of
[00:59]: a problem but
[01:01]: you can do this with a whole chicken cut
[01:04]: up or you can use chicken leg quarters I
[01:08]: have chicken leg quarters here and I am
[01:11]: going to open them up it says I can tear
[01:13]: it but
[01:15]: oh it worked
[01:17]: find it
[01:19]: sort of there we go
[01:23]: I don't know how many are in here but uh
[01:25]: it's about
[01:27]: five pounds I asked for four we'll see
[01:31]: um so what I need to do is
[01:35]: Pierce each piece several times with a
[01:38]: fork and put it in this bowl so I'm
[01:40]: gonna
[01:42]: try to do that
[01:45]: there we go with
[01:47]: all of the pieces as I take them out and
[01:52]: [Music]
[01:55]: so now I'm supposed to toss this with
[01:60]: um
[02:02]: a mixture of salt turmeric
[02:05]: which I have both in here and I'm just
[02:08]: gonna
[02:09]: sprinkle it over everything
[02:12]: I might end up adding some more salt
[02:15]: since I do have a little bit more
[02:17]: chicken than
[02:20]: he calls for but that's all right and
[02:23]: then I'm going to
[02:24]: put some lemon juice on here
[02:30]: and I'm going to just sort of mix this
[02:33]: up get it all
[02:36]: coated
[02:39]: and this is supposed to sit
[02:43]: for 20 minutes
[02:44]: while this is sitting for 20 minutes
[02:46]: we're going to be preparing the rest of
[02:48]: of our marinade I haven't chopped
[02:51]: everything up yet
[02:52]: um but I should have plenty of time for
[02:54]: that for 20 minutes so let's have
[02:56]: another large bowl here that I'm going
[02:58]: to be mixing up the marinade in we're
[03:01]: going to start with some
[03:04]: plain full fat Greek yogurt so I have to
[03:08]: measure that out
[03:12]: so I'm just going to go buy the weight
[03:13]: on here
[03:15]: and measure this out in grams
[03:23]: all right that should be good I'm going
[03:25]: to keep this mix everything in
[03:30]: so first I'm going to go ahead and put
[03:32]: in my spices
[03:35]: um
[03:36]: this is
[03:38]: some cumin regular ground cumin uh some
[03:43]: cashmere chili powder he says if you
[03:46]: don't have that if you can't find it use
[03:47]: a hot paprika it's supposed to be
[03:50]: relatively mild chili powder I haven't
[03:53]: tasted it yet I just bought it I got
[03:54]: that off Amazon
[03:56]: um
[03:57]: I don't think I could find that locally
[04:01]: I could find hot paprika of course and
[04:04]: then this uh Tandoori Masala which is
[04:07]: just a mix of seasonings
[04:10]: paprika cumin coriander garlic ginger
[04:14]: cardamom
[04:17]: um I'm sure other places he he says he
[04:20]: likes spicewala
[04:23]: I'm sure there are different mixes from
[04:24]: different brands but this is what I
[04:25]: could find
[04:27]: um and so I'm just going to first
[04:30]: drop those in there
[04:33]: so I can put these away I need some
[04:37]: chopped fresh cilantro which I actually
[04:39]: chopped some a while back and these are
[04:42]: fun just fine I'm just gonna dump all of
[04:44]: it in there because I don't feel like
[04:47]: measuring it and it's approximately the
[04:49]: right amount we need some fresh ginger
[04:52]: it's supposed to be minced I keep mine I
[04:56]: keep some in the freezer I'm just going
[04:58]: to assume that this is about the amount
[05:00]: that he need he asks for and
[05:04]: try to
[05:08]: grate all of it in there because
[05:11]: so much easier than seeing Jane Burr
[05:15]: this
[05:20]: grading it from Frozen
[05:23]: so I'm gonna
[05:24]: chop up some
[05:26]: garlic
[05:28]: [Applause]
[05:30]: there's the garlic
[05:33]: good enough for me
[05:41]: all right
[05:43]: I'll do this first so
[05:46]: the most interesting ingredient in this
[05:49]: recipe is some peeled and minced red
[05:54]: beet I bought it pre
[05:58]: I'm gonna do that much pre
[06:01]: yield and chopped and I'm just going to
[06:03]: mix it up this will give some of that
[06:06]: that color
[06:08]: that Tandoori generally has that really
[06:12]: vibrant red color
[06:15]: [Laughter]
[06:20]: hopefully
[06:22]: even though mine is
[06:24]: that seem quite as
[06:29]: bleeding color as it usually does I'm
[06:32]: sure it'll be fine I'm gonna measure
[06:34]: this just so I make sure I get enough
[06:36]: because
[06:38]: color stuff
[06:44]: all right that'll be almost exactly the
[06:47]: right amount
[06:51]: fingers are getting a little bit red
[06:54]: so that's good
[06:57]: and
[06:59]: the last thing we need I need to
[07:00]: actually rinse this
[07:02]: um is some serrano chili that I'm going
[07:06]: to seed
[07:09]: and mints you do not have to take the
[07:13]: seeds out of this but you know I talk
[07:16]: about my kids all the time and I want
[07:18]: them to eat this and they do not like
[07:21]: spicy things and it will be
[07:25]: probably
[07:26]: a little bit spicy even without the
[07:29]: seeds
[07:30]: but
[07:36]: fine I've cooked with Serranos before
[07:38]: and they usually are fine
[07:41]: with it
[07:42]: [Music]
[07:49]: this also should be minced
[07:55]: I'm not going to measure it because I
[07:58]: can tell by looking that it is almost
[08:00]: exactly how much he calls for after
[08:04]: having seen the beets
[08:06]: and measuring those
[08:09]: I think this will be absolutely fine we
[08:11]: should garnish with some of these as
[08:14]: well so if you want to go ahead and
[08:16]: mince up more go ahead
[08:19]: go ahead but I'm not going to do that
[08:20]: today
[08:22]: all right
[08:24]: so
[08:27]: I'm just going to mix this up
[08:36]: so that is nicely mixed it's not as
[08:39]: vibrant red as
[08:41]: uh Tandoori sauce usually is but I'm
[08:44]: sure it'll be fine now we need to take
[08:46]: about a third of this and put it in a
[08:48]: different Bowl to reserve it for another
[08:50]: use so it doesn't go with the chicken
[08:53]: um
[08:54]: but it will later so let me go get a
[08:57]: bowl for that so
[08:60]: about a third of it I'm gonna go in here
[09:03]: so we're gonna go in the refrigerator
[09:06]: it's been 20 minutes my timer just went
[09:08]: off and now add the chicken so instead
[09:12]: of adding the chicken to this bowl since
[09:14]: there's a lot of chicken I'm going to
[09:16]: just add the marinade to the chicken
[09:18]: bowl
[09:19]: and toss it up
[09:21]: so I'm going to toss this with my hands
[09:24]: and make sure it all gets covered
[09:28]: [Music]
[09:30]: I'm going to cover this with plastic
[09:33]: wrap and put it in the refrigerator for
[09:36]: at least four hours he says up to 12
[09:40]: hours I'm gonna go with overnight though
[09:42]: so and we'll see you tomorrow to grill
[09:45]: these chicken
[09:47]: it's been
[09:49]: marinating for like almost 24 hours
[09:50]: which is longer than he says but it is
[09:53]: what it is we'll see if that made any
[09:56]: difference or caused any problems soon
[09:59]: it's kind of weird the Beats didn't get
[10:01]: all mixed in but you can see the little
[10:03]: pieces of where it's
[10:05]: been sort of red the red has sort of
[10:07]: bled out but it's not all over
[10:10]: I don't know it's it's not as red as as
[10:12]: tandoori chicken usually is but
[10:15]: who knows I don't know what it's
[10:16]: supposed to be like
[10:17]: our Grill is heated it's pretty hot
[10:21]: uh
[10:23]: but
[10:25]: we're not fully grilling at this right
[10:27]: now
[10:29]: um
[10:32]: we are
[10:34]: only trying to get it up to 130 and
[10:37]: we're supposed to
[10:39]: only flip it once so I'm going to take
[10:41]: my
[10:43]: chicken and try to fit it all
[10:45]: on my grill I'm starting it with the
[10:48]: sort of mostly skin side down
[10:53]: at least there's only
[10:56]: about four minutes per side I don't
[11:00]: I mean and he also says
[11:03]: that this should be a medium heat so I I
[11:07]: don't I don't know I don't know that
[11:08]: that will get it to 130 but I have
[11:13]: um I'm talking over that way so
[11:14]: hopefully you can hear me
[11:16]: um
[11:19]: I have a thermometer which is
[11:22]: absolutely imperative so I can check it
[11:24]: to see if we get to that temperature
[11:32]: so I have fit all eight of my pieces of
[11:35]: chicken on here
[11:38]: um
[11:39]: which again is a little bit more than he
[11:43]: says
[11:44]: I'm gonna put the lid on because I think
[11:48]: that will help it
[11:49]: cook a little faster and I don't think
[11:52]: that
[11:55]: eight minutes without that will
[11:59]: cook it to 130 degrees but we will check
[12:02]: so I'm going to check it in about four
[12:03]: minutes
[12:05]: and turn it over because he says we only
[12:07]: should turn it over once at this point
[12:11]: um so yeah I'm gonna check it in four
[12:12]: minutes and turn it over and we'll see
[12:13]: what it looks like at that point okay
[12:15]: it's been four minutes
[12:20]: it is smoking quite a lot
[12:22]: [Music]
[12:24]: we are concerned it's going to be stuck
[12:26]: but we're going to try to turn it over
[12:34]: not much anyway
[12:36]: not super cooked
[12:39]: but we are doing as the
[12:45]: recipe says
[12:47]: some stuff is a little stuck
[12:51]: I don't think that was anywhere near
[12:53]: long enough
[12:55]: but
[13:00]: we will check
[13:03]: oh no that's definitely getting stuck
[13:11]: yep yep yep that's some stuck skin right
[13:13]: there
[13:18]: yep
[13:20]: it's not skin
[13:23]: great I don't like this idea but we're
[13:26]: doing it
[13:27]: well we certainly have lost some skin
[13:30]: but we're gonna do another four minutes
[13:33]: and then I'm going to take his
[13:34]: temperature
[13:36]: it's been about four minutes
[13:38]: excuse my
[13:41]: sous chef back there we're gonna
[13:44]: check the temperature
[13:48]: I don't believe it is anywhere near
[13:51]: 130
[13:56]: although 105 is you know
[14:02]: higher than I expected so we're at like
[14:04]: a little over a hundred we got to go 30
[14:07]: more degrees I'm gonna give it about
[14:09]: five more minutes on this side
[14:12]: uh I'm not going to turn them over again
[14:14]: I really hate that we lost the skin that
[14:17]: we did but it is what it is
[14:22]: uh I'm gonna clean up a little bit and I
[14:25]: will be back
[14:26]: in about five minutes
[14:28]: okay I'm gonna take its temperature now
[14:33]: about 1 23 we need about 10 more degrees
[14:38]: at least
[14:41]: depending on which one I check 10 to 20
[14:43]: more degrees
[14:45]: my grill is
[14:47]: not as hot as it was
[14:50]: I think I'm gonna have to ask my uh
[14:52]: Grill man to
[14:54]: check on it when we have to take it off
[14:56]: because
[14:57]: we have to uh
[15:00]: we have to let our meat sit for 30
[15:04]: minutes before we finish grilling it
[15:08]: I don't know why but we're gonna take it
[15:10]: off we're gonna let it sit for 30
[15:11]: minutes
[15:12]: after it gets to 130 degrees and then
[15:15]: we're gonna finish grilling it
[15:17]: so
[15:19]: um
[15:22]: I don't know five more minutes or so
[15:24]: maybe we'll be at 130
[15:26]: . we'll see
[15:27]: all right
[15:29]: another five six minutes seemed to work
[15:32]: okay everything's at about
[15:35]: uh 130 so now I'm going to
[15:39]: take them off
[15:42]: and put them here and he says if it's a
[15:45]: particularly hot day you may want to
[15:49]: cover them
[15:51]: with foil take them inside
[15:56]: um
[15:57]: it is not a particularly hot day today
[15:60]: and I'm not going to worry about that
[16:03]: but I am going to get them off of the
[16:06]: grill and set a timer for 30 minutes
[16:09]: and while that is happening I'm gonna go
[16:13]: this is getting real heavy uh
[16:17]: finished making some of the other things
[16:21]: that we want to eat with this
[16:23]: and my grill man's gonna get my grill
[16:28]: back up to temperature so
[16:32]: I'll be back in 30 minutes to show you
[16:34]: what we do next
[16:36]: it's been about 30 minutes
[16:38]: uh we're about to lose our light but uh
[16:44]: come back up to temperature I have now
[16:47]: the the reserved marinade that I'm going
[16:51]: to
[16:52]: slather over this side I'm just kind of
[16:57]: give little dollops and slather
[17:00]: on the chicken before I put it back on
[17:03]: the grill
[17:03]: [Music]
[17:06]: this is the skin side again
[17:09]: [Music]
[17:11]: we'll see how that goes but uh we're
[17:15]: just supposed to brush this on
[17:20]: and put it back on the grill
[17:24]: until it's done I'm gonna let it go on
[17:27]: this side for a decent amount of time
[17:31]: because it got less on this side the
[17:34]: last time
[17:37]: very sadly lost the skin that we lost oh
[17:40]: very very sad
[17:46]: go
[17:48]: on the grill
[17:56]: now I'm just going to use the rest of it
[17:58]: on this other side
[18:02]: and we're gonna Grill it until it is
[18:05]: done for me
[18:07]: on these leg quarters that's about
[18:10]: 180 185
[18:14]: um I don't know if that's what the
[18:17]: instructions say but that is what I'm
[18:19]: definitely going for
[18:22]: [Music]
[18:23]: um
[18:24]: I think thighs taste better
[18:30]: a little more done than the white meat
[18:32]: so
[18:35]: that's what we'll be doing and I have
[18:38]: been making some
[18:41]: uh
[18:42]: palak paneer
[18:45]: and I'm very excited about that because
[18:47]: we had a little bit of a snafu with our
[18:48]: milk order recently so I made some
[18:51]: paneer from scratch
[18:54]: we don't have a video of that though but
[18:56]: uh because I couldn't find a book that
[18:59]: had that I had that had a recipe in it
[19:02]: so
[19:03]: but I'm super excited because that's one
[19:05]: of my favorite Indian dishes and I'm
[19:07]: gonna I'm gonna let this go for probably
[19:09]: about 15 minutes or so before I check it
[19:12]: at all
[19:15]: and uh
[19:17]: we'll let you know how long this takes
[19:19]: us and show you what it looks like when
[19:21]: it's all done in just a minute
[19:26]: thank you
[19:28]: [Music]
[19:30]: on this episode of cooking the books
[19:32]: with Heather you watched me make a
[19:34]: medebod street style grilled chicken
[19:37]: from vishweshbots I am from here
[19:40]: cookbook
[19:41]: and I had some problems with this recipe
[19:44]: I think
[19:47]: I would have done better with a
[19:50]: fresh beat and maybe even a grated
[19:54]: beat my beat was fresh but it happened
[19:57]: to be a little bit dried out because I
[20:00]: bought them pre-cut
[20:02]: and so they were a little dry
[20:04]: but I was just being lazy so I think if
[20:07]: you really want the the color
[20:10]: the good you know pink color that you
[20:13]: expect from this type of yogurt
[20:17]: tandoori-ish uh
[20:21]: marinade
[20:23]: go with a fresher beat than I used and
[20:25]: just you know deal with your
[20:27]: pink hands
[20:29]: um
[20:30]: I also had a little bit of a problem
[20:33]: with the grilling method I think
[20:37]: I think that the first grill that he
[20:40]: says about
[20:43]: um four minutes I think he says yeah
[20:46]: about four minutes on each side to get
[20:47]: it up to 130 that was not at a medium
[20:49]: heat that was not what happened for us
[20:52]: and I think if I if I do this again and
[20:56]: you know I might
[20:57]: I I liked the result it was really tasty
[21:00]: uh I did not like that the skin stuck
[21:04]: horribly to my grill and I think that
[21:07]: was more the method and not
[21:11]: oiling my grill grates which you know I
[21:14]: probably should have done anyway
[21:16]: um I think
[21:19]: cooking each side until it actually
[21:22]: would release from the grill would have
[21:24]: helped but four minutes was not enough
[21:27]: for that
[21:28]: so it ended up taking us a really long
[21:30]: time to grill this because we had to
[21:33]: with the method that he says to get it
[21:35]: up to 130 and then take it off and let
[21:37]: it rest and then Grill it again
[21:40]: we had to start more charcoal to get the
[21:43]: grill back up to temperature
[21:45]: um so if you have a gas grill it'll be a
[21:47]: whole lot easier but we used a charcoal
[21:48]: grill
[21:50]: um yeah it was
[21:54]: the meth I didn't I didn't enjoy that
[21:56]: method I don't think the timing was
[21:57]: quite right I don't know
[22:02]: I don't know if
[22:04]: actually grilling it on each side until
[22:08]: that side sort of starts to char and
[22:11]: release from the grill and then doing a
[22:13]: rest
[22:14]: instead of trying to turn it over way
[22:16]: before I should have uh would help we'll
[22:20]: we'll see uh but if I made this again I
[22:23]: probably wouldn't do it exactly that way
[22:26]: even though he says that that helps
[22:28]: uh the two
[22:31]: two-stage cooking helps it get a nice
[22:33]: Char except and cook all the way through
[22:35]: it didn't it didn't work out for us
[22:36]: didn't work
[22:39]: um but it was really tasty and we we
[22:41]: liked the flavor I would like to have
[22:44]: that nice crispy flavorful skin which we
[22:47]: did not get the way we made it but if
[22:50]: you've tried this if you have
[22:55]: and if you've enjoyed watching me make
[22:57]: this please give me a thumbs up hit the
[22:59]: Subscribe button share this video with
[23:00]: your friends and come back and watch me
[23:03]: make something else next week
[23:04]: [Music]