https://DadsThatCook.com/singlerecipes/grilled-tandoori-chicken-thighs - Born in India and raised in the U.S., Raghu combines his passion for both cultures with a delicious and simple "Red Chicken" plus adds a Spanish-Style Spinach dish. Amazing!YouTube: https://www.youtube.com/DadsThatCookWebsite: https://www.DadsThatCook.comInstagram: https://www.instagram.com/DadsThatCookFacebook: https://www.facebook.com/DadsThatCookTwitter: https://twitter.com/DadsThatCookHow To Cook Tandoori Chicken On Grill!Welcome to Dad's That Cooke. I'm Jason Glover and today we have an awesome guest. Raghu Krishnaiah? You got it. First shot. What do you do? What's your story? Where do you come from? There's a bunch of questions in one, right? Hurry up, tell everybody real quick because I want to get to the food, I'm hungry, I'm starving.Absolutely, absolutely. I was born in India, grew up in the U.S. completely. Lived in about 10 different cities. I love food. Food brings it all together at the end of the day. Growing up my Mom cooked all those really great Indian foods, right? All the curries, all the vegetables, everything, right? She cooked them from scratch?Yeah, I don't have an hour or two hours to make a dish so I take some of the best of that and the best of U.S. and best of other parts of the world I've been to and sort of put it all together.The family, the kids, the fact that they actually like your food, they want more of it, it's just so cool. Yeah, and I let them name everything I make. Did they call this one red chicken? This is their name, not mine. Really? And they called it spinach? Where'd they come up with that one? I don't know. You know, they're creative. Kids are most creative around. My son turns 10 in a month. Ten? Oh great. Yeah, so I'm going to hit the double digits then. And your sons name is?My sons name is Bashel. My daughters name is Mira. She's seven, she runs the house. She runs the house? Of course. She's like, she owns it. She owns it, it's her house. Sure. Everything's hers. And my wife, Misha, she's a dentist. So your wife hated you when you first met? That's her story. My story much than her story. So how'd you work that angle? Charming. Is that what it was? I don't know if you noticed or not but, when you cook, and you like, oh my gosh, this is really great, I'm really cooking along and all of a sudden you slop all over yourself, so I'm not going to let that happen today, okay?Really? I'm going to make sure that Chef Raghu -Oh ho, look at this -Has his own jacket - Alright - See it's got - I love it - Chef Raghu over here - Hey, and my name is spelled properly - Look at that. This is perfect. I'm fired up about this dish.Okay, this is actually really quick, easy. There's only a few ingredients here as you can plainly see. Garlic paste, ginger paste, comes in those little squirt containers, curry powder, tandoori powder, olive oil. And chicken. And a bowl. And a big bowl to mess in. And a spoon. And a spoon. I usually just use the thighs. Boneless, skinless thighs and I find these really absorb it well and they cook quickly. There's about two pounds of chicken in here. So once it's all mixed up, you let it sit for a little while and you can grill it right away and serve it. What I find with chicken, the longer you let it marinate in, the better the flavor comes out. It goes inside the food and not just on the surface. You had some already prepared last night, correct? That's correct. We'll already have that marinated aspect, but we're going to show you how to do it anyway. You try to do a little bit of planning because you really want to marinate the chicken overnight if you could because that'll really get the flavor coming out and the scent coming out when you eat it. And, really, this is so simple. You can actually flavor it the way you want and add what you want. I've got some ratios here I use typically. One and a half of garlic to one ginger. Ginger's like the wonder spice. It's good for like everything from hair growth, which I could use more of probably, to anti-fungals for your feet - We're not doing anything with feet today - We're not doing today in, tandoori powder, this is where the red comes from, obviously. Again, off the shelf, in a container about yeah big. You don't want too much of this. You really want more of the curry. The last main ingredient is olive oil. Get good olive oil. This is critical. While it doesn't necessarily add a whole lot to the flavor, it won't take it away from it. Bad olive ... kill ya'. The main thing about the olive oil is that it also makes sure it doesn't stick on the grill. So this helps. You don't have to do any of the spraying or anything else, this will take care of it for you.So we've got to go to Italy, is that what you're saying? I just import it from Italy, don't you do that? Of course, I mean cases of it. It will show up. There you go. Again, grocery store you can find everything.
