Tandoori Murghi

This most popular of all Indian dishes takes its name fom the tandoor, the clay oven in which it is baked. It can, however, be roasted very successfully using a conventional oven; the real secret of success is not so much a tandoor but the marinade and the way the chicken is prepared. Bone-in chicken is used because it retains moisture better than meat off the bone. Both whole and cut-up birds are acceptable, although larger pieces such as halves or quarters make for a more attractive presentation. The chicken pieces are skinned, pricked, and slashed before marinating to allow the marinade to penetrate the meat. I like to roast tandoori chicken in a 500°F (260°C) oven. The high heat gives a crusty exterior and seals in the succulent juices.

The creators of tandoori chicken, to ensure it was mistaken for no other, colored it bright red using edible dye. But the addition of color is entirely optional. To color chicken, add 1 teaspoon red food coloring and 2 teaspoons yellow to the marinade. Edible dyes available in Indian grocery and speciality stores.

1 small chicken, about 3 lb (1.5 kg), cut into serving pieces, 
skinned, and trimmed of all visible fat. 

Marinade

1/2 Cup (4 oz/125 g) plain yogurt
  2 tablespoons fresh lemon juice or malt vinegar
  1 tablespoon minced garlic 
  1 tablespoon peeled and grated or crushed fresh ginger
  1 tablespoon ground cumin 
  1 teaspoon ground coriander
1/2 teaspoon cayenne pepper 
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper 
  2 teaspoons salt, or to taste 

Vegetable oil for brushing
fresh cilantro (fresh coriander) sprigs
slices of cucumber, red (Spanish) onion, tomato, and lemon

• Prick the flesh of the chicken all over with a fork, then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a large, shallow dish.

• To make the marinade, in a glass or ceramic bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper, and salt. Stir until well mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and marinate in the refrigerator for 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

• The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches (13 cm) from the fire. Allow the coals to burn until white ash covers them and the heat is moderate. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and grill, covered, with the vents open, turning 3-4 times, until the juices run clear when a piece is pierced near the bone with a knife, about 45 minutes.

• If roasting the chicken, preheat an oven to 450°F (230°C). Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, until the juices run clear when a piece is pierced near the bone with a knife, 25-30 minutes.

• Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

• Serves 4.

from Savoring India by Julie Sahni, Time Life ISBN 0-7370-2050-4