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Tandoori Chicken

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Tandoori Chicken

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.

Tandoori Chicken

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.

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Tandoori Chicken

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 8 chicken thighs

Tandoori Chicken

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/

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Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.

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Comments

  1. 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.

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  2. 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!

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  3. 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?

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  8. 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

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