We recently went to Cardamom Hill, one of Atlanta’s premier Indian restaurants, for some of the best Indian food I’ve had a long time. Chef Asha Gomez specializes in fried chicken of all things, and if that wasn’t “southern” enough, she serves it on a waffle! Now granted it is indeed fried chicken, but I wouldn’t say it’s the traditionally southern version. Gomez has created the perfect marriage of a southern classic with the most wondrous Indian flavors.
Having this exquisite Indian dining experience took me back several years ago to a trip to Nepal. I’ve always said that the Indian meal I had at an upscale Kathmandu restaurant that catered to Indian businessmen was by far the best Indian food I’ve ever had. Chef Gomez’s fried chicken scores a very close second.
There are many things from my past that have faded from memory, but food is not one of them. For some strange reason, I have vivid memories of outstanding meals from years ago. Funny how the brain works! I remember the Tandoori Chicken from that meal in Kathmandu as if I had it yesterday. We talked with the chef, and he explained that the chicken was marinated in yogurt and Indian spices overnight and cooked in a traditional clay oven.
Those memories spurred this southern boy to create a version of Tandoori Chicken. Obviously, I don’t have a clay oven, so I opted to grill my version. You can get by with marinating the chicken for a couple of hours, but I highly recommend leaving it in the marinade overnight. I used chicken thighs for this recipe, but you can substitute any chicken pieces that you like.
Ingredients
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon around cardamom
1 teaspoon curry powder
1 tablespoon garam masala
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
2 teaspoon salt
4 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons tomato paste
1 1/2 cups yogurt
8 bone-in chicken thighs
Sliced scallions (for garnish)
Cilantro leaves (for garnish)
Instructions
1. In a small bowl, whisk together cumin, coriander, turmeric, cardamom, curry powder, garam masala, paprika, cayenne powder, salt, garlic, ginger, tomato paste, and yogurt.
2. Transfer chicken and yogurt mixture to a 1-gallon food storage bag. Massage bag to ensure chicken is coated. Refrigerate for 2 hours or as long as overnight.
3. Heat grill or grill pan to medium high heat. Remove chicken from bag, removing excess yogurt. Grill chicken skin side down for 2 to 3 minutes or until skin is browning. Keep a close eye on the process during the first 2 or 3 minutes. The residual yogurt has a tendency to brown very quickly. Turn and grill for 2 to 3 minutes. Reduce heat and continue grilling for 8 to 10 minutes or until internal temperature reaches 165 degrees. Remove from grill, cover and let sit for 5 minutes.
4. Garnish with scallions and cilantro and serve.
https://southernboydishes.com/2014/08/29/tandoori-chicken/You may also like:
Bill Harris
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I love your spin on this, and that you used the grill instead of a clay oven. I don’t have a clay oven either and I do have a grill so I am glad to know how to make this with what I have. And yes, I am so amazed too how old food memories an be more vivid than others.
I’ve always wanted to give Tandoori a try and yours looks wonderful. I don’t have a clay oven either so thanks for the grilling idea. It looks fingerlickin good!
Hahaha – yup – it is funny how we manage to have vivid memories of past trips through the food we savored!!!
Bill – your tandoori looks exceptional! I haven’t tried Cardamom Hill yet but have been hearing all sorts of good things about it.
On a separate note – will you be attending TECHmunch?
I’m hoping to make it the TECHmunch. Are you going? Would be great to meet in person!
Yes – I am going – and it would be AWESOME to meet up my friend!
Wow, but this looks fabulous – what flavor!
This tandoori chicken just went to the top of my list of things to make. The flavor looks unbelievable.
Bill, this chicken looks beyond amazing! So vibrant and colorful… it must have tasted amazing! Pinning this bad boy so I remember to try it out!
I love Tandoori Chicken! Although I always cheat when I make it and use one of the prepared pastes. Yours looks better! Really nice recipe — thanks.
This recipe sounds delicious! I am intrigued by Indian food and recently made a Chicken Tikka Masala– the dish began with chicken marinated in yogurt with pretty much the same spice blend as the Tandoori– but then, you build a complex, very warm with spices sauce! I am going to try your recipe, thank you!
Susan
Thank you so much, Susan! I appreciate you dropping by!