Traditional Tandoori Octopus

Ingredients

• Octopus (1 kg, cleaned)
• Greek yogurt (1 cup)
• Lemon juice (2 tablespoons)
• Garlic (2 cloves, minced)
• Ginger (1 inch piece, grated)
• Tandoori masala (2 tablespoons)
• Paprika (1 teaspoon)
• Cumin (1 teaspoon)
• Coriander (1 teaspoon)
• Turmeric (1/2 teaspoon)
• Salt (to taste)
• Vegetable oil (for drizzling)
• Fresh cilantro (for garnish)
• Lemon wedges (for serving)

Instructions

1. In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, cumin, coriander, turmeric, and salt. Mix well to create a rich, flavorful marinade.
2. Add the cleaned octopus tentacles to the marinade, ensuring they are evenly coated. Allow the octopus to marinate for at least 1 hour, though leaving it overnight in the refrigerator will yield optimal flavor.
3. When ready to cook, preheat your grill to medium-high heat.
4. Remove the octopus from the marinade, shaking off any excess. Lightly drizzle the tentacles with vegetable oil to prevent them from sticking to the grill.
5. Grill the octopus for about 3-4 minutes per side, or until it develops a pleasing char and is cooked through. Be careful not to overcook the octopus as this can make it tough.
6. Remove the grilled octopus from the heat and let it rest for a few minutes. This allows the juices to redistribute, ensuring a tender and juicy bite.
7. Slice the octopus tentacles into bite-sized pieces and garnish with fresh cilantro.
8. Serve the tandoori octopus with lemon wedges on the side. Guests can squeeze fresh lemon juice over the octopus for an added burst of citrusy tang.