Tandoori Chicken
"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 it in yogurt. Next we cooked it in a low-temperature… read more..."
INGREDIENTS
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2 tablespoons vegetable oil
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6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
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2 tablespoons grated fresh ginger
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1 tablespoon garam masala (see note)
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2 teaspoons ground cumin
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2 teaspoons chili powder
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1 cup plain whole-milk yogurt (see note)
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4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
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2 teaspoons table salt
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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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