Tandoori Chicken

Named for the cylindrical oven in which it’s made, a tandoor, this dish of roasted chicken marinated in yogurt and generously spiced has become popular the world over since it’s creation. While it’s frequently made with the addition of food coloring for that distinctive red color, we decided to omit that element and let the spices shine on their own. It’s bound to become a great addition to your dinner repertoire.

Ingredients

• 3 tablespoons vegetable oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne
• 1 tablespoon garam masala
• 1 tablespoon sweet paprika
• 1 cup plain yogurt or buttermilk
• 2 tablespoons lemon juice
• 4 minced garlic cloves
• 2 tablespoons fresh ginger, minced
• 1 teaspoon salt
• 4 whole chicken legs (drumsticks and thighs), skinless, bone-in

Instructions for Marinade and Prep

1. Heat the oil in a small pan over medium heat. Add coriander, cumin, turmeric, cayenne, garam masala and paprika, and cook about 2-3 minutes, or until fragrant, making sure to stir often. Remove off heat and let the mixture cool completely.
2. Whisk the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
3. With a sharp knife, cut deep slashes in 3-4 places on the leg/thigh pieces, making sure to go all the way to the bone. You might need just 2-3 cuts if you’re using drumsticks or smaller pieces. Coat the chicken evenly in the marinade, cover and chill for at least an hour. A 6 hour marinade is best, but you don’t want to go over 8 hours or the meat will start getting tough.

Instructions for Cooking:

If Grilling:

1. Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals and if you are using a gas grill, just turn on one-half of the burners.
2. Wipe the grill grates with a paper towel soaked in vegetable oil. You may want to use tongs to avoid burning yourself. Don’t use a spray as it will catch fire.
3. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy.
4. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
5. Turn the chicken with tongs so that it’s brown on all sides. A bit of char here is good too.
6. Move chicken to the cool side of the grill. Cover and cook 20-40 minutes, depending on the size of the chicken and the temperature of the grill. If your pieces are big or your grill not as hot, you may need a few extra minutes, but chicken is done when its juices run clear when pierced with a fork.
7. Let it rest for at least 5 minutes before serving.

If Baking:

1. Preheat the oven to 425°F. Spray a rack lightly with oil and set over a baking sheet lined with foil.
2. Take the chicken out of the marinade, shake off the excess and arrange on the rack. You want the chicken coated, but not gloppy.
3. Turn on the broiler and set the chicken about 6” away from the flame. Broil a few minutes on each side to get some browning and a bit of char on the meat, then turn down the temperature to 325°F and bake for an additional 30-40 minutes or until juices run clear when the chicken is pierced with a fork.
4. Let it rest for at least 5 minutes before serving.