Spicy Tandoori Grilled Chicken With Curry-Cucumber Sauce - cooking recipe

Ingredients

1 tablespoon ginger powder
1 tablespoon curry powder
2 teaspoons onion powder
1/2 - 1 teaspoon cayenne pepper
3 cups buttermilk
1/4 cup kosher salt
2 tablespoons sugar
3 -5 fresh finely minced garlic cloves
3 -4 lbs chicken pieces (skin on or off)
CURRY CUCUMBER SAUCE
1 cup cucumber, very finely chopped and seeded
1/2 cup mayonnaise
1/3 cup buttermilk
1/2 teaspoon curry powder
1/4 teaspoon ginger powder

Preparation

In a small bowl, combine the ginger powder, curry powder, onion powder and cayenne pepper; set aside 2 teaspoons of the mixture.
To make the brine: In a large bowl, combine buttermilk, salt, sugar and minced garlic; mix to combine until the sugar and salt are dissolved completely.
Stir in the remaining ginger mixture into buttermilk mixture (keep about 2 teaspoons to flavor the chicken pieces before grilling).
Place the chicken pieces in a large heavy-duty ziploc freezer bag, and then place in a shallow dish to catch any small leaks.
Pour the buttermilk brine/ginger mixture mixture over the chicken pieces in the bag.
Coat the pieces well with the brine.
Place in refrigerator for 3-4 hours, turning the bag occasionally to distribute the marinade over the chicken.
When ready to grill, remove the chicken from the bag and discard marinade/brine.
Sprinkle the chicken with the reserved 2-3 teaspoons of the ginger spice.
Set grill to medium temperature.
Place the chicken on the grill and cover with grill lid.
Cook chicken for about 50-60 minutes.
To make the curry-cucumber sauce: In a bowl combine all the ingredients; mix well to combine.
Cover and chill until serving.
Delicious!