Tandoori Chicken

Chicken Tandoori

Mini trivia: One of the most popular Indian dishes, originating from Northern India. A popular story is that Tandoori chicken is a recent dish invented in the 1920 by someone from Peshawar. After partition this person came to India and the dish was subsequently popularised by Pandit Jawaharlal Nehru, both within India and internationally.

This story is not true. Reference to this dish can be found in old books more than a century old. So it wasn't really discovered recently, but is actually an old dish originating in the mughal kitchens. However, references to this dish exploded in popular literature after 1950/60 or so. So there may be some truth to Nehru popularizing it, but I doubt it.

Either way it is a great dish, perfect for party appetizers. Read on to learn how to do it well. There are many variations of this dish. This is my family variation.

Here's a picture of what it will look right (if you do it as I said)

INGREDIENTS
Chicken (medium)	1 whole (pieces okay too)
Prepare three sets of spice mixes as decribed below The devil will tempt you to reach for that cheap tandoori masala on the store rack...Resist!
Spice Mix no. 1
Ginger/Garlic Paste	2 tsp
Green Papaya Paste	1 tsp
Nutmeg Powder	1 pinch
Cumin Seed Powder	1/2 tsp
Salt	To Taste
Spice Mix no. 2
Curd	100 gm (whisked/beaten)
Oil	1 tbsp
Vinegar	1 tbsp
Red Chilli Powder	1/2 tsp
Orange Food Color	3-4 drops
Spice Mix No. 3
Pepper Powder	1 tsp
Green Cardamom Powder	1/4 tsp
Lemon Juice	1 tbsp
Ghee or Oil	1 tbsp
Red Chilli Powder	1/4 tsp

Serves - 4 greedy gluttons or 6 regular people (warning: you may not be the regular type)

METHOD

1. Clean and wash chicken thoroughly and pat dry with a kitchen towel (or paper towel).

2. Pierce the chicken all over with a knife or a fork.

3. Marinade in Spice Mix No. 1 for 4-5 hours (overnight is better if you can).

4. Rub the chicken with Spice Mix No. 2 and leave it alone for 15 minutes.

5. Remove chicken from marinade and place on a greased pan/baking tray. Pour half of the marinade over it and bake in a pre-heated oven (400F) for 20 minutes.

6. Remove the tray from the oven and turn chicken upside down. Spread remaining marinade over it and bake for another 15 minutes (350F).

7. Mix all ingredients for Spice Mix no. 3 and baste over chicken and bake for another 5 minutes (leave in the oven, it will still be very hot).

8. Remove and serve hot with onion and lemon wedges.

Not convinced? Here's a closeup to make your mouth water and help make up your mind. It's all very easy; just do as I say :)

Note: This is a tip. Notice how I reduced the temperate towards the end. That is on purpose. It ensures that the meat is cooked evenly. Otherwise there is a chance that the outside will become dry and tough. A lower temperature allows the inside to cook fully without overcooking the outside. You will get a nice juicy tenderness throughout with a yummy crisp browning on the surface. Remember this tip :)

Note 2: I'm repeating this again, as I do on all my recipes with curd. Use fresh yoghurt, none of that sour stuff. Make your own, or add some cream and sugar to it to reduce the effects of sourness.