Twice-Cooked Mock Tandoori Chicken
Recipe By :Mark Bittman
Serving Size : 4
8 chicken thighs -- or thighs and drumsticks
2 tablespoons peanut oil -- or vegetable oil
1 medium onion -- chopped
Salt and pepper
4 garlic cloves -- smashed (4 to 5)
1 2-inch piece ginger -- peeled and chopped (or use 2 teaspoons dried ginger)
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 tablespoon paprika
1 teaspoon ground cumin
cayenne pepper -- or chopped fresh chilies or crushed red chilli flakes to taste,optional
3 cups plain yogurt
1. Heat oven to 300 degrees. Put chicken in a deep roasting pan.
2. Put oil in a large skillet over medium-high heat. Add onions, sprinkle with salt and pepper and cook, stirring occasionally, until they soften and begin to color, about 2 minutes. Add garlic and ginger; cook and stir 2 minutes more. Stir in the ground spices and cook until just fragrant, no more than a minute. Stir in the yogurt, then spread mixture over chicken. Cover and put in oven; bake until chicken is just cooked through, about 1 1/2 hours. (You can prepare chicken up to a day ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools down a bit.)
3. Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Remove chicken from yogurt sauce, scraping away any excess.
4. Grill or broil over direct heat, turning once or twice, until skin is crisp and charred and meat dries out a bit, about 15 minutes total. Serve hot or at room temperature.
Recipe By :Mark Bittman
Serving Size : 4
8 chicken thighs -- or thighs and drumsticks
2 tablespoons peanut oil -- or vegetable oil
1 medium onion -- chopped
Salt and pepper
4 garlic cloves -- smashed (4 to 5)
1 2-inch piece ginger -- peeled and chopped (or use 2 teaspoons dried ginger)
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 tablespoon paprika
1 teaspoon ground cumin
cayenne pepper -- or chopped fresh chilies or crushed red chilli flakes to taste,optional
3 cups plain yogurt
1. Heat oven to 300 degrees. Put chicken in a deep roasting pan.
2. Put oil in a large skillet over medium-high heat. Add onions, sprinkle with salt and pepper and cook, stirring occasionally, until they soften and begin to color, about 2 minutes. Add garlic and ginger; cook and stir 2 minutes more. Stir in the ground spices and cook until just fragrant, no more than a minute. Stir in the yogurt, then spread mixture over chicken. Cover and put in oven; bake until chicken is just cooked through, about 1 1/2 hours. (You can prepare chicken up to a day ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools down a bit.)
3. Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Remove chicken from yogurt sauce, scraping away any excess.
4. Grill or broil over direct heat, turning once or twice, until skin is crisp and charred and meat dries out a bit, about 15 minutes total. Serve hot or at room temperature.