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Tandoori Chicken

Tandoori Chicken

cooking.nytimes.com
Believed to have originated in Iran but known by different names depending on the country, the tandoor is a clay oven used throughout South, Central and Western Asia to bake, roast and grill. Meats cooked in a tandoor are incredibly moist and tender; cooking on a grill or in the oven under the broiler can achieve similar results. Make incisions into the chicken to help the marinade really penetrate the meat. Lemon juice and yogurt help achieve the tenderness tandoori chicken is known for, while a combination of sweet paprika and Kashmiri chile powder give it its signature red hue. (The bright red hue you might see in some Western restaurants is achieved by adding red food coloring.) Serve with steamed basmati rice and cucumber cilantro raita.
  • Preparation:
  • Cooking:
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  • Serves: 4 persons

Ingredients

Instructions

  1. Step 1

    Using a knife, make 3 to 4 small (1/2 inch) incisions into each piece of chicken, about 1/2-inch deep. Place the chicken legs into a medium bowl and rub all over with 1 to 2 teaspoons of salt. Add the lemon juice, coating the chicken in it. Let sit at room temperature for 20 minutes.

  2. Step 2

    Meanwhile, place the garlic and ginger in a food processor with 3 tablespoons of water. Purée until a paste forms, then add to a small bowl with the yogurt, paprika, chile powder, garam masala, cumin and cardamom. Mix to combine, then pour over the chicken and mix, tossing the chicken to coat. Cover and refrigerate at least 8 hours, or overnight, and up to 48 hours. 

  3. Step 3

    Set the oven to broil. Line a sheet tray with aluminum foil and fit it with a rack. Remove the chicken from the marinade, brushing off and discarding any excess marinade. Place the chicken on the rack and brush with the ghee. Put the tray under the broiler and cook the chicken for 25 to 35 minutes, flipping the legs halfway through, until they’re lightly charred and a thermometer inserted into the thickest part reads 165 degrees. Alternatively, light a grill. Brush the chicken with the ghee and cook, flipping once halfway through, until charred and a thermometer inserted into the thickest part reads 165 degrees, about 17 minutes. 

  4. Step 4

    Transfer the chicken to a cutting board to rest for 10 minutes before serving with lemon wedges, if desired.
NY Times
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