Tandoori Chicken

My Love Affair with Tandoori Chicken: A Culinary Journey

As a busy professional woman, juggling work and family life, finding time for elaborate cooking can feel like a luxury. Yet, the desire for delicious, flavorful food remains. That’s where the magic of Tandoori chicken steps in. This isn’t just a recipe; it's a shortcut to culinary satisfaction, a flavorful escape that doesn't demand hours of my precious time.

I discovered this recipe – a classic from Julie Sahni's cookbook – years ago, and it's become a staple in my kitchen. It’s the kind of dish that impresses guests without requiring me to spend the entire day in the kitchen. The vibrant color, the aromatic spices, and that characteristic smoky flavor – it’s a guaranteed crowd-pleaser. But more than that, it's a simple pleasure I can enjoy, even on the busiest of weekdays.

What makes this recipe so special is the incredible balance of flavors. The tangy lemon juice cuts through the richness of the yogurt, while the warming spices create a symphony on the palate. The tenderizing process, though slightly time-consuming (a few hours of marinating, usually overnight, is key!), is worth the wait. The result is chicken so succulent and tender, it practically melts in your mouth. And the flexibility? You can grill it, bake it, broil it – tailor it to your available cooking equipment and your mood.

The preparation itself is quite straightforward. The most time-consuming part, as I mentioned, is the marinating. But that's also the most relaxing part. I typically prepare the marinade in the evening, pop the chicken in, and let it sit in the refrigerator overnight. This allows the flavors to meld beautifully and ensures a deeply satisfying taste experience.

One of the things I love about this recipe is its adaptability. Depending on my mood, or the occasion, I might add a bit more or less spice. I sometimes experiment with different types of yogurt, seeking out the creamiest, tangiest options. I've even been known to add a touch of honey for extra sweetness and depth of flavor. The beauty of cooking is in the personalization, the ability to make a dish your own, and with this recipe, that's fully possible.

Serving it is just as easy. I typically serve it with a simple side of rice, a fresh salad, and maybe some naan bread for dipping in any extra marinade. It's a complete meal, a perfect balance of flavors and textures. It’s also a great option for meal prep. I’ll often make a large batch on the weekend, then enjoy it throughout the week for quick and easy lunches or dinners. This means less time cooking during the busy week, leaving me with more time to focus on the other important things in life.

The joy of this dish isn't just in its taste. It’s in the simplicity, the ease of preparation, and the incredible flavor payoff. It’s a testament to the idea that delicious food doesn’t have to be complicated. It’s a recipe that speaks to my busy lifestyle, allowing me to enjoy a delicious, restaurant-quality meal without the stress of a lengthy cooking process.

For any busy woman out there, looking for a meal that's both impressive and easy to make, Tandoori chicken is your answer. This simple recipe is a game-changer, a flavorful escape, and a testament to the fact that delicious, satisfying meals can fit perfectly into even the most hectic schedule. Give it a try, and discover the magic for yourself!

Step-by-step

• Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
• Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.
• Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)
• Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution: Since certain brands of Tandoori cooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
• Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.
• To Roast in the Oven: Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with ghee, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.
• To Broil Indoors: Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee. Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee during cooking.
• To Grill Outdoors: Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
• Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.