Tandoori chicken is easily identified by its red color and is named for the oven it’s cooked in. The tandoor is a cylindrical clay or ceramic oven heated to temperatures of 550° to 750°F or more. Meat and vegetables are skewered, then lowered into the oven. The high heat creates a crisp crust and leaves the meat moist. For the best flavor, marinate overnight. The red food coloring is optional. This recipe is adapted to a grill or Big Green egg ceramic cooker, which is the next best thing to an actual tandoor oven.
Recipe information
Yield
serves 8 as a main course
Ingredients
Marinade
Preparation
Step 1
Prepare a hot fire (500°F). If using a Big Green Egg, wood-fired oven, or other kettle-shaped grill, place a 6-inch-deep high-fired ceramic flower pot with a 5- to 6-inch base upside down in the bottom of the cooker. Surround the pot with charcoal 3 inches deep; mesquite charcoal is preferable because it burns very hot.
Step 2
Remove the skin from the chicken, rinse, and pat dry. Cut a few 1/2-inch-deep slashes in the chicken. Cut the breasts in half so that they are similar in size to the thighs.
Step 3
To make the marinade, combine all the ingredients in a large bowl. Add the chicken, turning to coat it. Cover and refrigerate for at least 4 hours or preferably overnight.
Step 4
Remove the chicken from the marinade and place in a strainer or colander to drain for 1 hour.
Step 5
Skewer 3 to 4 pieces of chicken about 2 inches from the top of the skewer and end with a lemon to hold the chicken in place. Repeat to skewer all the chicken. Using a fire poker, spread apart the hot coals slightly. Place the pointed ends of the skewers into the drain hole of the inverted pot, keeping the chicken free from the sides of the oven and exposed to the radiant heat. Cover and cook for 10 minutes, then rotate the skewers to cook the chicken evenly. Cover and cook for 15 minutes, or until the chicken is cooked through. Remove the skewers from the cooker and let stand for 5 minutes. Serve with lemon wedges.
