Tandoori Chicken

Name: Tandoori Chicken
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tablespoons, vegetable oil; 6 medium, garlic cloves, minced or pressed through garlic press (about 2 tablespoons); 2 tablespoons, grated fresh ginger; 1 tablespoon, garam masala (see note); 2 teaspoons, ground cumin; 2 teaspoons, chili powder; 1 cup, plain whole-milk yogurt (see note); 4 tablespoons, juice from 2 limes, plus 1 lime, cut into wedges; 2 teaspoons, table salt; 3 pounds, bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

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Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV

Main Courses

Indian

Chicken

We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this great Indian classic into an easy weeknight dinner.

SERVES4

TIME1½ hours

has video

WHY THIS RECIPE WORKS

We found a few ways to simulate tandoori chicken that marinates for 24 hours before being cooked at a very high heat in a traditional beehive-shaped clay oven. For marinated flavor in no time, we rubbed the chicken with spices, then dipped ...

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