Very few people the world over have not heard of tandoori chicken. The iconic status of this North Indian dish means it is on the menu of every Indian restaurant. Tandoori comes from the way it is cooked—in a tandoor or clay oven. The chicken is marinated for a few hours in a mix of spices and yogurt before it is threaded onto skewers and cooked in the tandoor.
Ingredients2 1/2 pounds chicken pieces, skin removed
6 tablespoons masala
1 cup yogurt
1 teaspoon minced garlic
Salt, to taste
1 cup vegetable oil, or canola or sunflower oil
1 tablespoon chaat masala, store-bought or homemade, for garnish
1 onion, sliced thinly into rings, for garnish
Method* Gather the ingredients.
* Make shallow diagonal slashes in the chicken pieces and keep aside.
* Mix the tandoori masala with the yogurt, two tablespoons cooking oil, garlic and salt to taste to make a smooth paste.
* Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.
* Put all the pieces and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12 to 18 hours.
* Preheat grill to medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Allow to brown on both sides, brushing cooking oil on as necessary.
* Once browned, reduce heat and cover the grill. Cook till the chicken is tender. (Do not overcook or the chicken will dry out.)
* When done, place chicken on a plate or platter and sprinkle chaat masala, garnish with lime juice, lime wedges and onion rings. Serve piping hot.