Tandoori Chicken Recipe

Tandoori chicken is cooked at a high oven temperature to approximate the intense heat of the traditional tandoor ovens of India. (Although, it can also be cooked on a grill.)

This particular recipe for tandoori chicken makes use of cayenne pepper and turmeric to give the chicken a striking red-orange hue. A tandoori paste--available in Indian markets--is another way to achieve this. And sometimes in more modern versions of this Indian curry, red and orange food coloring are used.

For this chicken curry recipe you will need:

3 lb. chicken, cut into 10 pieces, 2 wings, 2 legs, 2 thighs, 4 breasts

2 cups plain yogurt (not low-fat)

6 garlic cloves, minced

1-inch piece of ginger, peeled and grated

1 1/2 tablespoons of turmeric

1 1/2 tablespoons of cayenne pepper

1 1/2 tablesoons of ground cumin

2 tablespoons of garum masala spice blend (or curry powder)

Salt to taste

To make the Tandoori marinade: Mix the yogurt, garlic and spices in a large bowl. Season with salt and whisk well.

Add the chicken pieces, refrigerate and marinate for at least 3 hours or even overnight.

Preheat your oven to the highest setting.

Remove the chicken from the marinade and place on a rack set over a baking sheet.

Roast in the oven until the chicken is cooked through, about 20 minutes.

Serves: 4

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