A tandoor is a ceramic oven used to roast meats at searingly high heat. Tandoori cooking is what comes out of the tandoor, and it is renowned for a special spicy flavor and slightly blackened crust. In the absence of a tandoor, a broiler can be used to make Tandoori chicken at home.
- 1 tablespoon paprika
- 2 teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon nutmeg
- 1 pinch ground clove
- 4 pieces chicken breast halves, bone in, skin removed
- 1/2 cup yogurt
- 1 teaspoon lemon juice
- canola oil
- Make the spice rub, mix the salt and spices in a small bowl (makes about 3 tablespoons).
- For chicken: Slash each chicken breast across the grain three times, down to the bone. Place in a storage tub or zip-top bag. Stir the spice rub with the yogurt and add to the chicken in the bag or storage tub, rub the marinade over all the chicken, especially into the slashes. Chill to marinate for at least 3 hours or overnight.
- To cook the chicken, preheat the broiler to high and put the oven rack in the top position. (Note: this assumes broiler is in the oven and not an under-oven broiler.) Line a baking sheet with foil and lightly oil the foil. Place the chicken breasts on the pan. Broil, watching carefully, for about 5-8 minutes, until the top is browned and sizzling. Flip the breasts on the pan and move down to the middle of the oven and broil for 10-15 minutes, until the chicken is cooked through. Use a meat thermometer, the chicken should reach 160 F.
Serve with Dal, chapatis (Indian flat bread), and cucumbers in yogurt dressing.
Calories: 361, Fat: 21 g, Cholesterol: 49 mg, Sodium: 634 mg, Carbohydrate: 27 g, Dietary Fiber: 7 g, Protein: 28 g