Tandoori Chicken
You cannot make “authentic” tandoori chicken without a tandoor, the clay oven closely associated with Indian cooking and used to make many of that country’s wonderful breads. But you can replicate the seasonings and grill or broil it so that it becomes very similar to the original. It isn’t difficult, and it’s really rewarding. Most tandoori chicken gets its bright red color from food coloring, but some cooks use a mild chile powder or a healthy dose of paprika, and that’s what I do here. Nice with Tomato Salad with Ginger (page 173) or Panfried Spicy Potatoes with Eggplant (page 476). Equally good with Paratha (page 559) or even plain rice.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Remove the skin from the chicken and make diagonal slashes in the flesh, right down to the bone. Combine all the remaining ingredients in a large bowl or roasting pan and marinate the chicken in this mixture in the refrigerator for at least a couple of hours or as long as overnight.
Step 2
When you’re ready to cook, start a charcoal or gas grill or preheat the broiler. The heat should be only moderate (the fire should be past its peak if you’re using charcoal) and the rack 4 to 6 inches from the heat source. Grill or broil the chicken, turning each piece as it browns—you’ll probably turn it several times during cooking—until done (there will be no traces of blood, which will be easy to see thanks to the gashes in the flesh), 20 to 30 minutes. Serve hot.
