|Prep Time||30 minutes|
|Cook Time||30 minutes|
|Total Time||4 hours|
There are many recipes for tandoori chicken, but this one, from Moni Pillai, is my favorite. Since the ingredients are prepared in advance for the chicken to marinate, there is little to do come dinner time, making this a great dinner-party dish.
|6||pieces chicken drumsticks and thighs, skinless but not boneless|
|1||Tbsp. fresh lime juice|
|2||tsp. minced garlic|
|2||tsp. minced fresh ginger|
|¼||tsp. turmeric powder|
|½||cup plain yogurt (low-fat is fine)|
|3||Tbsp. grated (or finely chopped and crushed) onion|
|1||tsp. garam masala|
|½||tsp. ground cumin|
|½||tsp. black pepper|
|1 to 2||Tbsp. melted butter|
|~||Lime wedges, for garnish|
|~||Fresh onion sliced in rings, for garnish|
Culinate editor’s note: If you have leftovers, cube the meat and mix it with mayonnaise and Saveur’s minty raisin chutney for an excellent curried-chicken salad. Layer the chicken salad with fresh lettuce leaves on toasted sandwich bread for a light summer lunch.
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