Indian Food - Terrific Tandoori

Mention Tandoori and everyone at once thinks of Tandoori Chicken. All well and good, but there is a bit more to the story than that. A 'tandoor' is a circular, clay oven from which the recipe gets its name. They have been used in Northern India for centuries. Attaining a temperature of as high as 900F/480C they can effectively sear the outer part of the meat while the interior stays soft and moist. So, how exactly is that done? Read on...

Ingredients:

4 chicken breasts, thighs, or drumsticks
1.5 tsp cumin
1.5 tsp coriander
2 tsp ground pepper
1 tsp cardamon
0.5 tsp cloves
0.5 tsp cinnamon
2 tsp fresh lime juice

Preparation:

In a big mixing bowl, blend the spices together well then pour on the lime juice and stir until well combined.

Remove the skin from the chicken. Then make a deep slit in every bit in order that the marinade can penetrate the meat. Then add the chicken parts to the marinade and stir them around until they are completely covered with the sauce. Ensure that you cover well and leave the meat to marinate for a couple of hours at room temperature.

For longer marinade periods, such as 12-24 hours, it is advisable to seal the chicken and sauce in a large plastic box and put it in the 'fridge. Chicken left at room temperature for too long can spoil, resulting in unsafe organisms developing in the meat.

If you are not fortunate enough to have a real tandoor, a normal oven will suffice. Avoid using a small convection oven as gas ovens will create a better outcome for this recipe, since they help char the meat. An outside BBQ is different excellent alternative. Normally, you attempt to suppress the high flames, but for this purpose that will be an advantage.

Pre-heat the oven to 475F/245C. If you have a grilling section, even better.

Char the meat to close the slits and seal in the juices. Then carry on cooking for about 35 additional minutes, turning halfway through the cooking time.

Alternatives:

As a simpler substitute for the mixture, leave out the individual flavourings and just pick up some garam masala. To liven up your Tandoori Chicken even more, add a little cayenne pepper. To put a little additional flavour into the marinade, try a teaspoon of crushed ginger and a half a teaspoon of turmeric. To make the sauce more sticky, to spread easier and stick better, add 1 tbsp of yogurt or a 1/4 tsp of cornflour.

Serving:

Tandoori Chicken often forms the main dish of an Indian menu, as it has been since the time of the Moguls. However, it is matched well with some well-prepared naan. It can benefit from a dab of really flavoursome mango chutney for a sweeter tone to this delicious dish.

Served with an ice cold Indian beer, this recipe makes for an outstanding Sunday afternoon barbecue, Indian style.

By: Liz Canham

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For more on Indian food and other curries, visit Authentic Curry Recipes.