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KITCHEN MAGIC
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Posted on Apr 01 2006
Tandoori Chicken
By DAVID SPITZER
Special to the Saipan Tribune
This famed chicken “barbecue” from northern India is historically prepared in a tandoor, an underground jar-shaped clay oven that is believed to have originated in Persia. The oven can be heated to very high temperatures, which quickly sear the chicken and seals the juices, but equally delicious results can be obtained in a conventional oven or on a grill. Paprika is added for color as this dish should be a reddish-orange color; red food coloring can also be used to produce the characteristic color.
Heat Scale: 4
Serves: 4
Note: This recipe requires advance preparation.
4 tsps ground Cayenne
3 tsps ground Paprika
1 small onion, chopped
5 cloves garlic
1 tbsp chopped fresh ginger
2 tsps coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric
1/2 cup lime juice, fresh preferred
1 cup plain yogurt
red food coloring (optional)
1-3 pound chicken, skin removed
Combine the chilies, onion, garlic, ginger, coriander, cumin, and turmeric in a blender and add enough lime juice to puree to a smooth paste. Stir in the remainder of the lime juice, yogurt, and a couple of drops of red food coloring.
Make deep gashes in the flesh of the chicken and stuff with the yogurt mixture. Rub the remaining mixture over the chicken and marinate for 24 hours in the refrigerator.
Bake the chicken, with the marinade, at 350°F for an hour or until the juices run clear when pierced with a fork. Or smoke-grill the chicken over charcoal until done.
David Spitzer is the executive chef of the Fiesta Resort & Spa Saipan.
