Tandoori Chicken

Name: Tandoori Chicken
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tablespoons fresh garlic paste; 2 tablespoons fresh ginger paste; 1 teaspoon Kashmiri chile powder or paprika powder; 1 cup (250 grams) plain yogurt, drained until thick (see Note); 1 (1¾-pound/800-gram) whole bone-in chicken; 1 teaspoon Kashmiri red chile powder or paprika powder; 1 teaspoon table salt; 1 tablespoon freshly squeezed lemon juice; Melted butter; 2 medium red onions; 2 lemons, cut into wedges; ½ teaspoon chaat masala (spice mix for chaat; ½ teaspoon table salt; 2 tablespoons filtered mustard oil (see Note); ½ teaspoon garam masala (spice mix); 2 tablespoons freshly squeezed lemon juice

Chicken marinated in spicy yogurt and baked

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This darling of the Indian palate, traditionally cooked in a clay oven called a tandoor, is one of my personal favorites. Leaving the bone in ensures that the final dish will be succulent and juicy.

Ingredients

1 (1¾-pound/800-gram) whole bone-in chicken
1 teaspoon

Asia
India
Starter
Gluten-free

Method

Cut the chicken into 4 pieces: 2 leg quarters and 2 breast halves. Make incisions in the flesh with a sharp knife. Put the chicken in a deep bowl.
In a small bowl, stir together the chile powder, lemon juice, and salt, and rub it onto the chicken pieces. Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate.
Make the