Tandoori chicken is an Indian dish beloved in its native India as well as in the United States. It is a popular offering on restaurant menus and is an accessible entry dish for novice diners interested in Indian cuisine. Tandoori chicken originated at a time when clay ovens were the norm. Tandoors—cylindrical clay ovens for cooking food over charcoal—are still available; in fact, they are seeing a surge in popularity with cooks seeking authentic preparation and dining experiences. Marinating the chicken (or veal or seafood) in spices and yogurt before baking gives terrific flavor and juiciness, but the secret to a truly succulent tandoori chicken is to use dark meat, which retains its moisture while cooking.
Recipe Servings: 4
+ 2 hours resting
- Melt ghee in a medium skillet over medium-high heat. Sauté garlic and ginger in ghee for 3 minutes.
- Add cumin, coriander, cinnamon, turmeric, garam masala, and salt. Fry for 3 minutes to create a fragrant spice paste.
- Combine paste with yogurt and slather over chicken pieces. Cover and marinate for 2 hours.
- Preheat oven to 400°F.
- Bake for 40 minutes, flipping halfway through, until chicken is easily pierced with a fork.
- Heat broiler and broil until skin crisps up, about 2 minutes.
- Remove chicken from heat and serve.
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