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4
servingsEasy
13 hr
By Andrew Schloss and David Joachim
Published 2007
A tandoor, the traditional oven of northern India, is essentially a bell-shaped charcoal grill lined with clay. The clay walls of the tandoor generate intense heat (up to 700°F) that creates a deep crust on the familiar tandoori chicken. You can get similar results in any charcoal grill using indirect heat; you can even use a gas grill. We like to brown the chicken over direct heat during the last 10 to 15 minutes to help develop a crust. What keeps the chicken from drying out? Using skin-o