Now anyone can make delicious Oven-Baked Tandoori-Style Chicken at home. If you follow my blog it’s easy to tell that my favorite cuisines are Indian and Mediterranean. Both are incredibly varied, complex and have some huge regional differences. That said, however, these cuisines are lively with spices and use lots of vegetables and pulses. The spices are similar, albeit in different combinations and quantities. The meals are accompanied by salads and pickles and both have wonderful flat breads. And its easy to feed both vegetarians and omnivores since there are so many great non-meat options.
Because spices are at the heart of these cuisines, I have relatively recently started grinding my own as I use them. It is incredibly simple and quick to do with a coffee grinder and the difference is incomparable. Smell freshly ground coriander versus store bought and you won’t even recognize them as the same spice. And while the spice list may appear long in many Indian dishes, if you do this kind of cooking, they are spices that I always have on hand in my pantry. If you purchase the whole spice or seed – only grinding what you need – the fragrance and flavor will last longer too.
But I digress. My husband and I have found that eating out is very expensive and often a less than totally satisfying experience. And, of course, I enjoy cooking and my husband and family are such an appreciative audience that I have chosen to learn how to prepare many of our favorite foods at home. And the aromas! There is nothing like walking into a house where the air is redolent of spices or the smell of fresh bread.
All of this is by way of introducing Oven-Baked Tandoori-Style Chicken at home. This recipe dates back to a May, 1980 Bon Appetit article on the cuisine of northern India. The chef is Paul Bhalla and his recipes do take some preparation, but they are all well worth the effort. I hopefully will be blogging his recipe for Lamb Korma and Alu Gobi in the coming weeks. The only change I have made in the Tandoori Chicken recipe is to reduce the quantity. This can easily be doubled. The other slight change is that my oven unfortunately shuts down if I try to heat it to 500 degrees F. So I have slightly reduced the temperature to 475 degrees F. at the beginning of the cooking time and will zap it under the broiler at the end to get that caramelized look.
For a complete Indian meal, check out some of these ideas:
Be sure to have plenty of naan, roti or one of the other many Indian breads on hand for all of the wonderful sauces and dips. If you cannot locate these breads easily and don’t feel like making them, the ubiquitous pita and wheat flour tortillas are acceptable substitutes. And definitely cook up basmati rice.
And if you don’t eat meat, check out Salmon in Bengali Mustard Sauce. These wonderful recipes are just a sampling of delicious Indian foods on my blog.
Recipe for Oven-Baked Tandoori-Style Chicken at Home
Yield: 4 servings
1 whole chicken, cut-up and skinned
1/2 teaspoon saffron threads
1 Tablespoon boiling water
4 large garlic cloves
4-inch piece of fresh ginger, peeled and cut into about 8 pieces
1/2 cup plain yogurt (I do not use Greek yogurt here. Find a good plain, whole milk yogurt to use instead like a Bulgarian yogurt.)
1/4 cup beetroot color extract (See note)
A couple of drops of red vegetable food coloring (optional)
Juice of 1/2 lemon
Rounded 1/2 Tablespoon ground coriander
Rounded teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon whole cumin seed
1/4 cup (1/2 stick) unsalted butter, melted
Lemon or lime wedges and lettuce leaves and sliced onions.
Remove the skin from the chicken. I find it helps to use a paper or cloth towel to gran and pull off the skin in one piece. Cut 4 to 5 slits (almost to the bone) in the thighs and breasts. Place in a glass or stainless bowl.
Soak the saffron in the water for about 5 minutes. I heat the water and saffron in the microwave for about 20 seconds or you can simply boil water and then add the saffron. Brush the mixture generously over the chicken pieces on both sides and into the slits. Cover and allow to stand for 20 minutes at room temperature.
In a blender, puree the garlic, ginger and then add the yogurt, beet extract and spices. Continue pureeing until you have a smooth liquid. Using a pastry brush, generously paint the chicken pieces with the spice mixture, making sure that it gets into the slits. You can also just place everything in a heavy duty plastic freezer bag. Massage the chicken pieces once you have gotten out as much air as possible and the bag is sealed. Refrigerate for at least 12 hours or overnight.
Remove the chicken from the fridge about an hour before cooking. Heat your oven to 500 degrees F if you can or 450 to 475 degrees F if your oven doesn’t go that high.
Use some of the melted butter to coat a shallow roasting pan. Add the chicken pieces and drizzle with remaining butter. Roast for 10 to 12 minutes. Reduce the oven temperature to 350 degrees F and continue roasting until the chicken tests done and is a poppy red color – the perfect Oven-Baked Tandoori-Style Chicken. This will take about an additional 25 to 39 minutes. Arrange on a platter with lettuce leaves and the garnishes of your choice. [I did not use the red food coloring and my beets were a bit anemic in color this time, so my chicken was not that lovely poppy red. It does NOT, however have any effect on the taste.
NOTE: To make beet extract, cut in eighths 1 large or quarter 2 to 3 small beets. Combine in a saucepan with 1/2 cup water. Cover and boil until the beet is fork tender, about 15 to 20 minutes. Drain well, reserving the liquid. Use the cooked beets for salad. The reserved liquid is your extract. You can also buy canned beets and use the liquid from the can.