(Indian, Pakistani yogurt-marinated and broiled chicken)
The tandoor oven is then used to make naan bread, which is served alongside the tandoori chicken. This recipe allows you to make a reasonable facsimile of the dish at home without the benefit of a tandoor.
Tandoori chicken is served with grilled onion slices, lemon wedges and onion chutney.
4 to 6 servings
- Chicken, cut into serving pieces, skin removed -- 3 to 4 pounds
- Yogurt -- 1/2 cup
- Lemon juice -- 1/3 cup
- Garlic, minced -- 3 cloves
- Ginger, minced -- 1 tablespoon
- Salt -- 2 teaspoons
- Ground cumin -- 1 teaspoon
- Ground cardamom -- 1 teaspoon
- Cayenne pepper -- 1/2 to 1 teaspoon
- Prick the chicken pieces all over with a fork and slash the meat diagonally about 1/4-inch deep in a few places.
- In a large bowl, mix remaining ingredients together to make the marinade. Add the chicken to the yogurt marinade and refrigerate to marinate for at least 8 hours. The longer you marinate, the more flavorful and tender the chicken will be.
- Set oven to broil. Wipe excess marinade off the chicken pieces and brush them with some oil.
- Broil the chicken on a rack, turning occasionally, for 20 to 25 minutes, or until cooked through.
- Get coals white hot. Wipe excess marinade off the chicken pieces and brush them with some oil.
- Set the grill about 5 inches from the coals. Brush grill with oil. Grill the chicken for 15 to 20 minutes, turning once or twice, and brushing with marinade toward end of cooking time.
- Finish the chicken in hot (400°F) oven if necessary.
Tandoori Notes and Variations
- Substitute fish for the chicken and adjust marinating and cooking time down accordingly.
- Three drops of yellow and one drop of red food coloring can be added to marinade to give restaurant-like orange glow. Definitely not necessary though.
- Indian immigrants have made tandoori chicken a popular food in Singapore.