From the tandoor

Tandoori Chicken

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

The tandoori chicken at Moti Mahal was so impressed by the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries who enjoyed tandoori chicken included American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.

The fame of tandoori chicken led to many derivatives, such as chicken tikka (and eventually the British-Indian dish popularized in Britain, chicken tikka masala), commonly found in menus in Indian restaurants all over the world.

Origin

Tandoori chicken is a roasted chicken delicacy that originated in Punjab region of India and Pakistan. In India, tandoori cooking was traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level and became popular in the mainstream after the 1947 partition when Punjabi's resettled in places such as Delhi. In rural Punjab, it was common to have communal tandoors. Some villages still have a communal tandoor which was a common sight prior to 1947.

The chicken is marinated in a yogurt seasoned with garam masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. In hot versions of the dish, cayenne, red chili powder, or other spices give the typical red color; in milder versions, food coloring is used. Turmeric produces a yellow-orange color. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.

Recipe

Prep Time: 8 hours, 45 minutes

Cook Time: 45 minutes

Ingredients:

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 Tablespoons fresh lemon juice or malt vinegar
• 1 Tablespoon minced garlic
• 1 Tablespoon peeled and grated or crushed ginger root
• 1 Tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt or according to taste
• Butter for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, onion, tomato and lemon, for garnish

Marination 

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, pierce deep in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate for 8 hours or overnight.  Remove the chicken from the refrigerator at least 30 minutes before cooking. 

Grill/Roast

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. 

Place the chicken pieces on the grill rack or tandoor, swap the sides for 3 or 4 times, grill for 45 minutes or until the juices run clear. 

If roasting in the oven, preheat the oven to 450 degrees. Place the chicken on a rack , and cook, swap the sides twice, roast  for 25 to 30 minutes until the juices run clear.

Chicken can also be roasted in the tandoor if you have a tandoor. 

Brush the roasted chicken with butter and serve with springs of cilantro and slices of cucumber, spiced onion, tomato, and lemon.