Tandoori Chicken

You cannot make “authentic” tandoori chicken without a tandoor, the clay oven closely associated with Indian cooking and used to make many of that country’s wonderful breads. But you can replicate the seasonings and grill or broil it so that it becomes very similar to the original. It isn’t difficult, and it’s really rewarding.

Most tandoori chicken gets its bright red color from food coloring, but some cooks use a mild chile powder or a healthy dose of paprika, and that’s what I do