Chicken Tandoori

The clay oven

Tandoori chicken is a traditional Indian dish typically cooked in a clay oven called a tandoor. In fact, let me admit upfront that I think the best tandoori chicken can only be cooked in a tandoor (bell-shaped earthen ovens fired with burning wood). But I can get close to the real thing using a grill. One other item I should mention is that the chicken takes on a red hue from the turmeric and other red spices frequently used. Today, Indian restaurants will add red food coloring to achieve a red look. I am concerned less about the look than the taste so I never add food coloring. My recipe will have a red tint, but it will not be like most Indian restaurants. But don’t be concerned. The taste is there!

Ingredients (serves 5):

• 2 pounds – large chicken legs with no skin (about 12)
• 2 tablespoons lemon juice
• 3 cups – plain yogurt
• 4 tablespoons – ginger/garlic paste (can be found in Asian markets)
• 1 – green chili pepper (seeds removed), diced
• 1 teaspoon – red chili powder
• 1 teaspoon – paprika
• 2 tablespoons – tandoori masala (can be found in Asian markets)
• 2 teaspoons – coriander powder
• 1 teaspoon – red pepper (cayenne)
• Salt to taste
• Canola oil for the grill

Basting sauce:

• ½ cup – lemon juice
• 1 teaspoon tandoori masala
• 1 teaspoon salt

Preparation:

Place the chicken into a large Ziploc freezer bag (about 11” x 11”). You can make two bags if you prefer by halving the ingredients for each bag. Add the lemon juice to the bag and mix with the chicken. Meanwhile in a bowl add all of the other ingredients and stir together mixing well. Add the mix to the freezer bag, close and shake and mix the chicken in the marinating sauce thoroughly. Place in the refrigerator for 24 hours.

Chicken and marinating sauce in bags

Make the basting liquid by mixing the basting ingredients in a bowl. Place in the refrigerator until ready to cook.

Chicken after marinating for 24 hours

Grilling:

Clean the grill and oil well with canola oil to prevent the chicken from sticking. Heat the grill with a medium flame, remove the chicken from the bag, and place on the grill. After about 10 minutes turn and baste with the basting sauce. Continue turning and basting until the chicken is golden brown and cooked.

Chicken on the grill

Let cool slightly and serve. Enjoy.

Finished chicken

J. Botticelli