Indian cuisine is renowned far and wide for its rich flavors and generous use of bold spices. However there is one particular Indian dish that has gained prominence not just for its bold flavors but for its cooking method as well. And that is none other than the world-famous Tandoori Chicken. The name Tandoori Chicken is derived from the “Tandoor”, which is a cylindrical clay oven that was traditionally used to cook the chicken in at very high temperatures.
This ingenious method of cooking is still widely practiced today. But of course with modern technological advances, gas and electric tandoori ovens are more efficient in getting the job done. However if you are preparing this dish in the comfort of your own home, you can still achieve amazing results with a BBQ grill or alternatively, broiling in a conventional oven. My personal preference is to pre-bake the chicken ahead of time to ensure it will be thoroughly cooked. Then give it a quick sear at high heat in the broiler for that charred taste and at the same time sealing in the flavor and tenderness.
The other key factor to a truly amazing tasting Tandoori Chicken is the marination. The rich blend of spices gives the Tandoori Chicken its unique flavor but more importantly, it is the yogurt that helps to penetrate the spices into the meat and tenderize it at the same time. And the best part of it is, even when the meat hits the grill, it is the thick consistency of the yogurt that keeps the seasonings on the meat so no flavor is lost.
(Click Page 2 for the Tandoori Chicken Recipe)