Name: Tandoori Chicken
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; 1 cup yogurt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon minced garlic; 1 teaspoon peeled and minced fresh ginger; 1 tablespoon paprika; 1 tablespoon garam masala or curry powder, preferably homemade; ½ teaspoon cayenne, or to taste (less if your curry powder is strong); Salt to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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