Tandoori Chicken

Tandoori Chicken

On evenings coming back from work, when the bus was running terribly behind schedule, I volunteerd to get down way before my stop and walk down home.The side walk still wet from the rain spells an hour or two before smelled of decaying earth and lush green foliage all along looked as fresh as just bathed.The moist breeze of monsoon evenings was a much sought break after spending the whole day in air conditioning.

The fastest way to home get to home was through of busy market surrounded by the yellow government quarters (apartments) which looked like tiny match boxes stuffed on top of each other. In India, such streets are dotted with places to eat and these little food joints have been around for so many years that they turn into local favorites.

Ingredients

  • On evenings coming back from work, when the bus was running terribly behind schedule, I volunteerd to get down way before my stop and walk down home.The side walk still wet from the rain spells an hour or two before smelled of decaying earth and lush green foliage all along looked as fresh as just bathed.The moist breeze of monsoon evenings was a much sought break after spending the whole day in air conditioning.
  • When we went to Delhi last year, I made sure that the husband tastes the food from there. I remember we ordered garlicy naan, butter chicken and tandoori chicken for home delivery. Its been quite a while and we still talk about the meal from that night so you know what I mean. There must be thousands of places in Delhi serving bestest tandoori chicken but this little restaurant thriving in a tiny pocket of big city is where most of my family memories are woven around – of celebration, of laughter of cheerful Sunday meals around the table.
  • This recipe  took me quite a few attempts to get together. In India,the tandoori is more charred and blackish in appearance  than the orange hued you see here at restaurants. Infact, if you use good quality turmeric and kashmiri chilli powder, ideally the reddish-orange color should come along on its own during high heat roasting. In India, we do not eat chicken skin, so whenever making tandoori, use skinless chicken, the meat should be succulent and moist on the inside & chewy on the outside (not crispy).
  • Printable Recipe
  • Ingredients
  • 8 chicken drumsticks  (my package weighed total 2 lb, you could use any dark meat cut)
  • oil for basting
  • For serving – Chaat masala, onion slices, lemon wedges, fresh chopped cilantro.
  • First Marinade
  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/2 tsp red chilli powder or cayenne (adjust to tolerance)
  • Second Marinade
  • 10 black peppercorns
  • 2 black cardamom, seeds only
  • 1 green cardamom, seeds only
  • 2 cloves
  • 8 raw cashews, broken (or use 2 tbsp cashew meal)
  • 1 small twig of cinnamon (see notes)
  • 1/4 cup thick plain yogurt
  • 1″ fresh ginger
  • 4 garlic cloves
  • 1 tbsp garam masala
  • 1.25 tbsp chaat masala
  • 2 tsp kashmiri chilli powder (this lends the color,not the heat)
  • 1/4 tsp turmeric powder
  • pinch of fresh grated nutmeg
  • scant pinch of ajwain (carrom seeds)
  • 1 tbsp ghee, melted and cooled
  • 1 tsp salt (or to taste)
  • 1/2 tsp good quality saffron threads (optional)
  • Notes:
  • Indian cinnamon is quite sharp as compared to the sweet cinnamon used in the west, that’s why I have noted a small quantity, adjust as per taste but do not go overboard.
  • Black Cardamom has no substitute in this recipe. It has a woody, strong flavor and aroma much different that the sweet smelling cardamom. If you do not have it simply skip it.
  • Chaat Masala is a tangy blend of spices which is used in indian cuisine.In this recipe it makes the marinade thick as well as lends it distinct hints of sharpness & smokiness,if you do not have it, use some lemon juice and a bit of roasted cumin powder in its place. If you want you can order online  or buy at indian/pakistani store. It keeps well for almost a year and can be used in salads, roasted vegetables or meats etc.
  • You can make the tandoori marinade and immediately freeze it up to a month. When using, thaw it in the refrigerator and mix in the proteins or vegetables you are using.
  • I recommend not using lean or boneless cuts like chicken breast for making tandoori because the high heat of cooking will immediately make the poultry chewy. You could use whole boneless thighs though.
Read the whole recipe on Sinfully Spicy