Tandoori Chicken
Tandoori is a method of cooking that originated in the Middle East. The word ´tandoori´ derives from the Hindi word ´tandoor´, a cylindrical clay oven used in cooking and baking. The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself. The food was placed directly on the sides of the clay oven, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking. When I was a child, my parents would take us to an authentic Indian restaurant that cooked their Tandoori on an open fire clay oven. I have loved this dish ever since. This version pre-bakes the chicken and finishes it over a hot gas or coal grill.
Ingredients
- Whole chicken, cut in pieces
- 2 tablespoons peanut or vegetable oil
- 1 onion, chopped
- Salt and pepper
- 5 cloves garlic, smashed
- 2 inches ginger, minced
- 1 tablespoon ground coriander
- 1 teaspoon ground cardamom
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- Pinch of crushed red chili flakes
- 3 cups plain yogurt
Instructions
Pre-heat oven to 300 degrees. Place chicken in deep roasting pan with lid (Dutch oven). In a large skillet, heat oil and add onions, salt and pepper. Cook until softened, then add garlic and ginger and cook for about 2 minutes more. Mix in spices and cook for no more than a minute; then add yogurt. Pour mix over chicken, cover, and bake for 1 1/2 hours. Pre-heat grill, remove excess sauce, and char until crisp on all sides (about 15 minutes).
