The Kitchen: Tandoori Chicken

Ingredients:

1 3.5 lb chicken, halved

1 cup plain yogurt

½ cup fresh lemon juice

1 tbsp paprika

1 tbsp minced garlic

1 tbsp fresh minced ginger

1.5 tsp ground cumin

1 tsp cayenne

1 tsp turmeric

½ tsp ground cardamom

1 tsp salt

½ tsp freshly ground pepper

Remove chicken skin and save for crackling. Lay skin flat in air fryer and cook until lightly browned. Slice thinly and serve on rice.

Rinse and pat chicken dry. With a knife, make diagonal slashes about ½” apart on each piece of chicken. Place scored chicken in a large non-reactive bowl.

In a separate bowl, combine remaining ingredients and mix well. Apply marinade to chicken and massage it in well into all slits and crevices. Cover and let marinate for 2 hours or up to 8.

Tandoori chicken is most satisfying on a charcoal grill, but this can go in the oven @375°F or on a gas grill. Keep in mind that if using a gas or charcoal grill, cooking indirectly would be best to reduce the chance of burning the marinade.

When the internal temperature has reached 165°F, pull from heat, lightly cover and let rest for 10-15 minutes.

Serve with basmati rice topped with the chicken crackling and a side of curried chickpeas with spinach. (Recipe coming next issue!)