We’ve all pretty much enjoyed various versions of this exciting culinary delight. It never fails to disappoint. Those who “get it” will crave this dish forever. I have experimented with many versions using modified techniques for outdoor grilling as well as indoor oven roasting, along with various single and two-stage marinations, spanning 1 day to several. Tandoors are tall, clay ovens that are fired with charcoal, and shaped so as to concentrate the heat to a staggering inferno. Meats are marinated with the most devout loving care, exactingly cut, slit and then skewered before being plunged point first into the hell fires. Meanwhile, pointed rounds of naan are dabbed onto the sides, where they stick and cook to a bubbly, crusty outside, but a very soft and chewy interior. Chickens take only about 10 minutes, and emerge with some decorative charring, succulent, reddish-orange or even yellowish (depending on the marinade), and one simply can’t wait to being stripping off the meat with a bit of naan. Side dishes? Only if you must. Ice-cold beer is the ticket. So what have I learned? Follow along.
The chicken: I like to use whole smallish chicken, not big roasters; organic too if available. They must be left whole, skinned and slit very precisely. Holding the chicken legs pointing downward, each breast side is slit in three downward diagonals; the top of the thighs slit in three places lengthwise, then turn over and slit the backside each thigh along the bone. Each leg is also slit to the bone in three places – but do not start at the edge. Finally, make a cut at each knee joint and also where the wing joins the breast. Done! The bird is carved when done. Alternatively, you can cut into serving pieces and slit as described above.
First marinade: lime juice, a tsp or so of salt, two tsp of Kashmiri red chili powder and about a tablespoon of garlic-ginger paste. Rub well into the slits, and then let sit overnight in the fridge. The paste is made from 6 cloves garlic, 2-3 inches of ginger, ¼ cup water to aid blending, and I like to add 1 seeded hot green pepper. The chili powder will give the bird a nice red coloration without the use of food coloring. You can make it orange by adding some ground turmeric. Spices (about ¾ tsp each) can also be added: whole cardamom seeds, ground cinnamon, ground cloves, ground cumin, and ground bay leaf.
Second marinade: hung (or Greek style) yogurt, about 2 cups, 1 tsp chili powder, 2 tbs garlic-ginger paste, 1 tsp garam masala, tbs canola oil, salt to taste and a good squeeze of lime juice. Mix well and then rub into the chicken. Let sit overnight again (but no less than 4 hours).
Ok, its show time! Place your pizza stone in the middle rack of your over and preheat to highest setting (500 or 550, but actually 350-425 also works but takes longer, and doesn’t flash cook the chicken); however, I have also set the oven at 400 and used convection bake setting. ok if you don’t have a stone – but it helps radiate the heat. Shake off some of the excess marinade, and place on an upper rack on an oiled grate over a baking sheet lined with foil. Bake, turn once of you like, until crisp, slightly charred and done. This should take about 25 minutes. Let rest a bit and then cut into serving pieces. Place on a platter with lime wedges and thinly sliced red onion. Sprinkle with chat masala and cilantro leaves. Best with naan, and a rice or lentil dish if you like. This also works well on a charcoal grill; but in the winters where I live, grilling is not a preferred option. Namaste!
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