Exploring the culinary habits of a nation as big and varied as India has a very mystical quality. Foodies all across the world, including myself, get a chill simply thinking about its cuisine. I nearly have an infatuation with Indian cuisine. My heart races at the notion of the range of spices and tastes used to prepare dishes like Tandoori chicken. For that reason, I went out to learn how to make Tandoori spatchcock chicken in my own backyard, and I must tell that it was the most exquisite form of journey.
The urge to learn more about Indian food, a gastronomic treasure trove with a vast history reaching back to ancient times, motivated the expedition. I genuinely confess that, despite my strong passion for the flavors, my understanding barely scratches the surface of this immense gourmet realm. However, my ambition to visit India and enjoy its food personally is still unwavering. With the Tandoori spatchcock chicken being a recent attempt, I’ve started experimenting with recipes that bring a little touch of India into my kitchen in the interim.
In case you haven’t heard, “spatchcocking” is the procedure of taking off the chicken’s spine in order to open it flat. This method maximizes the surface area for seasoning and promotes even cooking, making it ideal for a Tandoori version. A vivid marinade consisting of minced ginger, garlic, cilantro, plain yogurt, and other spices such as cumin, coriander, and garam masala is the first stage in the procedure. The surprise richness of maple syrup is then offset with lemon juice and zest. The chicken is prepped for the grill after being thoroughly marinated and let to rest overnight.
Ingredients
- chicken
- 1 medium lemon, juiced
- 2 teaspoon salt
- 1 cup plain yogurt
- ½ medium onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon grated fresh ginger root
- 1 teaspoon cayenne pepper
- 2 teaspoons finely chopped cilantro
- 1 medium lemon, cut into wedges
Directions
- Remove and discard skin from chicken parts. Cut incisions into meat and arrange into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.
- Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then whisk in food coloring.
- Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).
- When ready to cook, preheat an outside grill over medium-high heat and gently oil the grate. Remove chicken from marinade. Discard remaining marinade.
- Cook chicken on the prepared grill until no longer pink and the juices run clear. An instant-read thermometer implanted near the bone should read 165 degrees F (74 degrees C).
- Garnish with cilantro and lemon wedges.
The recipe is referenced in: https://www.allrecipes.com/recipe/50347/indian-tandoori-chicken/
Using indirect heat on the grill to generate the proper char without drying out the meat, creating this masterpiece demands for patience and a little bit of expertise. The result is a Tandoori chicken that is incredibly tasty and beautifully charred, as close to culinary perfection as can be achieved in a home kitchen. The perfect way to cool down the hot chicken is with the accompanying raita, a simple yet delicious combination of yogurt, cucumber, cilantro, lemon juice, and a dash of cumin.
But why limit yourself to chicken? I also experimented with sides like vegetable biryani, a fragrant rice dish full of veggies and spices, and dopiaza, a thick curry cooked with onions, both of which were topped with freshly made naan bread. I added a twist by presenting these with strawberry mojitos, which pays attention to fusion and the spectrum of flavors.
I’ve realized along my culinary trip that, although seeking accuracy is desirable, the fun of cooking is found in customizing and distinctive touches. Invoking the spirit of Indian food while modifying it to my own tastes and the restrictions of my kitchen, this method resulted in a meal that is more than just a dinner—it’s an experience.
I encourage everyone who is passionate about flavor exploration to put on aprons, light up their grills, and start their own culinary trip. The travel may out to be just as fulfilling as the final destination.
