Tandoori Chicken, Wicker Park, Chicago

Generation Eats, Wicker Park, Chicago

My Tandoori Chicken is real authentic since I don’t even have a tandoor oven! But even if it’s not completely authentic, it’s still very tasty. The chicken comes out so moist and tender and it has just enough spice.

I got the recipe from this cookbook that I picked up for $5 at the Pier 1 outlet in San Diego in 2000. The recipe is really easy to make -

Tandoori Chicken

4 lbs chicken pieces (breasts, legs, thighs), rinsed and patted dry*
8 oz. plain yogurt
1 onion, chopped
3 garlic cloves, chopped
1 Tbsp. lemon juice
2 Tbsp. curry power
2 Tbsp. paprika
2 tsp. salt
1 tsp. ground ginger
1/2 tsp. cayenne pepper

Make 4 or 5 diagonal slashes in each piece of chicken, then set aside in a large ovenproof dish.**

Combine yogurt, onion, garlic, lemon juice, curry, paprika, salt, ginger, and cayenne pepper. Puree with a hand mixer. Pour yogurt mixture over chicken, flip the pieces round so that they’re completely covered and marinate for a half hour.

If barbecuing, heat coals to medium-hot and grill chicken for about 40 minutes, flipping often and basting with mixture in pan. If baking, put chicken in preheated 400 degree oven and follow the same cooking directions as barbecuing.

* I use boneless, skinless chicken breasts because it’s easier and cuts down on the fat content. Also, 4 lbs. is a lot of meat. I only used about 2 1/2 lbs.
** If you hate touching raw meat, like I do, it helps to have someone around who has no hangups about it. They’ll slash the meat and coat it with marinade with their bare hands. I can barely stand to watch.