tandoori chicken recipe

In this East Indian classic, chicken is marinated

in a yogurt sauce, then cooked at high heat until

golden. Because of bacterial concerns, never

marinate the chicken for more than 6 hours. Here

are two ways to make it: in the oven and on the

grill.

Makes 6 to 8 servings

Ingredients:

2 cups regular or low-fat yogurt (do not use

fat-free)

2 tablespoons lemon juice

2 teaspoons chili powder

2 teaspoons ground coriander

2 teaspoons ground ginger

1 teaspoon salt

1⁄2 teaspoon garlic powder

1⁄2 teaspoon freshly ground black pepper

1⁄4 teaspoon cayenne pepper, optional

One 4- to 5-pound chicken, giblets and

neck removed, cut into 9 pieces, skin

removed.

Canola oil or nonstick spray for greasing the

rack

1 large onion, sliced into 1⁄2-inch-thick rings

2 lemons, cut into wedges

Garnishes and condiments: Apple-Cucumber

Raita , mango chutney, diced

tomatoes, shredded lettuce, and/or a fl at

bread such as East Indian na’an, lefse,

lavash, or even fl our tortillas

To make it in the oven:

1- Whisk the yogurt, lemon juice, chili powder,

coriander, ginger, salt, garlic powder, black pepper,

and cayenne, if using, in a large mixing bowl

until smooth.

2- Cut each chicken breast in half (thereby making

4 pieces of breast meat). Toss all the pieces in

the yogurt mixture. Cover and refrigerate for at

least 2 hours but for no more than 6 hours.

3-Position the rack in the center of the oven;

preheat the oven to 425°F. Line a large baking

sheet with aluminum foil and place a broiler rack

or metal cooling rack with feet (not rubberized

ones) on the sheet. Lightly oil the rack or spray it

with nonstick spray.

4- Remove the chicken from the marinade, shaking

off any excess but leaving a thin coating. Discard

the marinade. Set the chicken pieces bone

side down on the prepared rack and bake for 20

minutes.

5- Add the onion slices and lemon wedges and

continue cooking until the chicken is well browned

and a meat thermometer inserted into the thickest

part of the thigh registers 165°F (our preference)

or 180°F (the USDA recommendation), 10 to 15

more minutes. Let stand at room temperature for

5 minutes before serving with the garnishes, condiments,

and bread, squeezing the roasted lemon

wedges over the chicken and onions.

To make it on the grill:

1-Do steps 1 and 2.

2- Oil the grill grate and heat a gas grill to high

heat or build a high-heat red-hot-ashed coal bed

in a charcoal grill.

3- Remove the chicken from the marinade,

shaking off any excess but leaving a thin coating.

Discard the marinade. Place the chicken legs

and thighs bone side down directly over the

heat. Cover and grill for 3 minutes.

4- Add the breast pieces bone side down, the

wings, and the back. Cover and grill, turning all

the pieces once, until the juices run clear and the

desired internal temperature has been reached,

about 17 minutes. Transfer to a platter; tent with

aluminum foil to keep warm.

5-Oil a wadded paper towel, grasp it with long

kitchen tongs, and again oil the grate. Add the

onion slices and grill for 1 minute. Turn, then

add the lemon wedges rind side down. Cover

and cook until the onions are brown, about 2

additional minutes. Serve the chicken and grilled

onions with the fl at bread and condiments,

squeezing the grilled lemon wedges over the

chicken and onions.

Sweet-and-Sour Chicken:

Follow the technique

for the Tandoori Chicken, but omit the yogurt

marinade with all its spices. Instead, in a large

bowl, whisk 1 ⁄2 cup crushed pineapple in juice,

3 tablespoons soy sauce, 3 tablespoons honey, 3

tablespoons lemon juice, 11 ⁄2 tablespoons grated

peeled fresh ginger, 1 ⁄2 teaspoon red pepper

fl akes, and 2 minced garlic cloves. Add the

chicken pieces, cover, and refrigerate for at least

4 hours or up to 12 hours, tossing occasionally.

Discard the marinade and roast or grill as

directed above.