Tandoori Chicken

Name: Tandoori Chicken
Yield: makes 4 servings
Ingredients: 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 1 cup yogurt; 1 tablespoon garam masala (page 594) or curry powder, preferably homemade (pages 592–593); 1 tablespoon paprika; 1 teaspoon peeled and minced fresh ginger; 1 teaspoon minced garlic; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon cayenne, or to taste (less if your curry powder is strong); Salt to taste

December 14, 2011

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.

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