Tandoori chicken is traditionally made in a clay oven called a Tandoor. The flavour that issues from a tandoor is out of this world! I would highly recommend anyone to try it at an authentic indian restaurant that chars it in a Tandoor and uses their own secret recipe for the masala.
For those of us though that don't have the luxury of owning a Tandoor, a gas or charcoal barbecue works wonders as well!
This recipe further allows room for those who wish to use a convectional or toaster oven. The difference of course that will result in flavor is compromisable due to the easiness and quickness of this recipe.
Most homemade tandoori chicken recipes make use of store bought tandoori masalas but nothing beats the homemade masala in taste, so give it a try!
Ingredients:
- 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
- 1/2 cup plain yogurt
- 2 tablespoons fresh lemon juice or malt vinegar
- 1 tablespoon minced garlic
- 1 tablespoon peeled and grated or crushed ginger root
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fresh-ground black pepper
- 2 teaspoons salt, or to taste
- Vegetable oil, for brushing
- Fresh cilantro sprigs for garnish
- Slices of lemon, for garnish
1) In a clean bowl, mix the yogurt and spices and cover and marinate in the fridge over night or for atleast 4 hours.
2) Drain the chicken but reserve the marinade and brush with oil.
3) If grilling, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
4) If using conventional or toaster oven, lay out in baking dish and bake in a preheated oven at 350 Fahrenheit for 45 minutes.
5) If you wish, broil the chicken on high on the top rack for 5 additional minutes to caramelize.
Happy Cooking!
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