When tandoori is on the menu its always a good idea to cut the chicken into small pieces so that it will cook as quickly as possible in a searing hot oven.
Yield: Dinner for 4
2 cups full fat yogurt
6 minced cloves of garlic
1 knob grated frozen ginger
1 heaping spoonful turmeric
1 heaping spoonful paprika
2 heaping spoonfuls garum masala spice blend or curry powder
Salt to taste
1- 3 lbs chicken
Cut the 3-pound chicken into 10 pieces, 2 wings, 2 legs, 2 thighs, 4 breasts.
For the Tandoori marinade, mix the yogurt, garlic and spices in a large bowl. Season with salt and whisk well. Add the chicken pieces, refrigerate and marinate for at least 3 hours or even overnight.
Preheat your oven to its highest setting.
Remove the chicken from the marinade and place on a rack set over a baking sheet. Roast in the oven until the chicken is cooked through, about 20 minutes.
The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish.
Usually when you’re cooking a whole chicken, the focus is on the crispy skin, but what if the goal is deeply flavoured moist chicken meat instead? Baking in a tightly covered pot is the answer. It also happens to be one of the simplest ways to cook a chicken, and the tastiest because this covered cooking method makes lots of true, concentrated chicken flavor.