On evenings coming back from work, when the bus was running terribly behind schedule, I volunteerd to get down way before my stop and walk down home.The side walk still wet from the rain spells an hour or two before smelled of decaying earth and lush green foliage all along looked as fresh as just bathed.The moist breeze of monsoon evenings was a much sought break after spending the whole day in air conditioning.
The fastest way to home get to home was through of busy market surrounded by the yellow government quarters (apartments) which looked like tiny match boxes stuffed on top of each other. In India, such streets are dotted with places to eat and these little food joints have been around for so many years that they turn into local favorites.
was is a take out restaurant which was one of our favorites for non vegetarian food in the area. All you notice as a passerby were two or three young men wearing colored vests standing in front of the clay oven (tandoor)on one side,their hands stained in spices skewing marinated birds and tikka on to the slender iron bars, and some making rumali roti (paper thin flatbreads) on the other side. The aroma of smoke & cooked dough clinged to the blanket of air surrounding the entrance and the eternal long queue at the coupon station was a common sight.
When we went to Delhi last year, I made sure that the husband tastes the food from there. I remember we ordered garlicy naan, butter chicken and tandoori chicken for home delivery. Its been quite a while and we still talk about the meal from that night so you know what I mean. There must be thousands of places in Delhi serving bestest tandoori chicken but this little restaurant thriving in a tiny pocket of big city is where most of my family memories are woven around – of celebration, of laughter of cheerful Sunday meals around the table.
This recipe took me quite a few attempts to get together. In India,the tandoori is more charred and blackish in appearance than the orange hued you see here at restaurants. Infact, if you use good quality turmeric and kashmiri chilli powder, ideally the reddish-orange color should come along on its own during high heat roasting. In India, we do not eat chicken skin, so whenever making tandoori, use skinless chicken, the meat should be succulent and moist on the inside & chewy on the outside (not crispy).
- 8 chicken drumsticks (my package weighed total 2 lb, you could use any dark meat cut)
- oil for basting
- For serving – Chaat masala, onion slices, lemon wedges, fresh chopped cilantro.
- 1/2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp red chilli powder or cayenne (adjust to tolerance)
- 10 black peppercorns
- 2 black cardamom, seeds only
- 1 green cardamom, seeds only
- 2 cloves
- 8 raw cashews, broken (or use 2 tbsp cashew meal)
- 1 small twig of cinnamon (see notes)
- 1/4 cup thick plain yogurt
- 1″ fresh ginger
- 4 garlic cloves
- 1 tbsp garam masala
- 1.25 tbsp chaat masala
- 2 tsp kashmiri chilli powder (this lends the color,not the heat)
- 1/4 tsp turmeric powder
- pinch of fresh grated nutmeg
- scant pinch of ajwain seeds
- 1 tbsp ghee, melted and cooled
- 1 tsp salt (or to taste)
- 1/2 tsp good quality saffron threads (optional)
- Indian cinnamon is quite sharp as compared to the sweet cinnamon used in the west, that’s why I have noted a small quantity, adjust as per taste but do not go overboard.
- Black Cardamom has no substitute in this recipe. It has a woody, strong flavor and aroma much different that the sweet smelling cardamom. If you do not have it simply skip it.
- Chaat Masala is a tangy blend of spices which is used in indian cuisine.In this recipe it makes the marinade thick as well as lends it distinct hints of sharpness & smokiness,if you do not have it, use some lemon juice and a bit of roasted cumin powder in its place. If you want you can order online or buy at indian/pakistani store. It keeps well for almost a year and can be used in salads, roasted vegetables or meats etc.
- You can make the tandoori marinade and immediately freeze it up to a month. When using, thaw it in the refrigerator and mix in the proteins or vegetables you are using.
- I recommend not using lean or boneless cuts like chicken breast for making tandoori because the high heat of cooking will immediately make the poultry chewy. You could use whole boneless thighs though.
Skin the chicken and wash it under a running steam of water. Using paper towels, completely pat the chicken dry.Using a sharp knife, make incisions in the chicken and place in a bowl. Thoroughly rub the chicken with lemon juice, salt and chili powder. Set in the refrigerator.
Lightly crush the the black peppercorns, cardamom seeds, cloves and cinnamon in mortar & pestle.Place them into the blender. Add the cashews, yogurt,ginger, garlic, garam masala, chaat masala, kashmiri chilli powder, turmeric, nutmeg, ajwain, ghee, saffron and salt to the blender.Blend everything very very well till a smooth paste is formed. Refrigerate this paste for 30 minutes for flavors to mix.(If its not very hot, you can leave it on the kitchen counter top else in the fridge so that yogurt does not turn sour)
Mix in the chicken and the marinade and let sit refrigerated for 18-24 hours (at least). This time of marination is really important. You could marinate up to 2 days in advance.
Once ready to cook, leave the chicken pieces out of the refrigerator for about 30 minutes. Line a large baking sheet with aluminum foil (this makes cleaning easy) and set a rack over it. Also, preheat your oven to its highest temperature (600 F in my case). Place the chicken pieces over the rack and roast for 20 -25 minutes or until done, basting liberally with oil. Use a lot of oil for basting, this is very important for a moist chicken. You will need to open up the oven door and brush the chicken 3-5 times, keep on turning it to cook on all sides. Alternatively you could grill the chicken outdoors,basting it at intervals
Serve hot immediately with chaat masala, onion slices, lemon wedges, fresh chopped cilantro.
Enjoy & Thanks for stopping by!