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.
There are as many ways to roast a chicken as there are cooks. This basic method is my favourite. Roasting the chicken perched on top of a thick bed of vegetables not only helps you prepare an entire meal at once but also guarantees that not a drop of flavour is lost. You can also skip all the normal laborious of slicing by simply shredding the meat into the works and tossing together a pan stew of sorts!
I often braise chicken thighs for dinner; they have infinite varieties of preparation and go well with just about any side dish. They are flavour sponges too! In this version I pair the woodsy aroma of rosemary with the subtle flavour of vanilla. Try experimenting with other seasonings for different flavours.