Tandoori Chicken

From America's Test Kitchen episode: Chicken and Rice—Indian-Style.

Serves 4

We prefer this dish with whole-milk yogurt, but low-fat yogurt can be substituted. If garam masala is unavailable, substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper. It is important to remove the chicken from the oven before switching to the broiler setting to allow the broiler element to come up to temperature. Serve with basmati rice and a few chutneys or relishes.

INGREDIENTS

2tablespoons vegetable oil
6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
2tablespoons grated fresh ginger
1tablespoon garam masala (see note)
2teaspoons ground cumin
2teaspoons chili powder
1cup plain whole-milk yogurt (see note)
4tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2teaspoons table salt
3pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

INSTRUCTIONS

1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.
3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)
4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part ofchicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.

TECHNIQUE

TANDOORI CHICKEN WITHOUT THE TANDOOR

1. SALT RUB Massage chicken pieces with salt-spice rub to lock in juices and infuse flavor.
2. YOGURT COATING Toss chicken in spiced yogurt for another layer of flavor.
3. LOW OVEN To ensure juicy meat, bakechicken slowly in 325-degree oven until not quite cooked through.
4. BROILER For smoky flavor, briefly broilchicken until lightly charred and fully cooked.

Comments: I tripled the recipe for the home meeting and Amos' tandoori chicken portion. I used large drumsticks instead of the cut up chicken which I would not do again because the drumsticks take so long to cook, especially close to the bone... Also, Jimmy commented that we shouldn't make Indian food if we are hosting the homemeeting since the odor is heavy in the house when you walk in! hahaha!!