Frequently asked questions

What is the tandoori sauce?

The chicken is dressed with lemon juice and salt before it marinates in a mixture of onion, ginger, garlic, chiles, and the North Indian spice blend garam masala. You can buy packaged garam masala in most groceries, or mix up your own blend.

What do you eat tandoori chicken with?

Serve this chicken alongside a few pieces of naan.

Note from the Food & Wine Test Kitchen

Tandoori chicken is often recognized by its bright red exterior. That's the result of Kashmiri chile powder in the marinade, though sometimes actual food coloring is added as well. This authentic adaptation has all the flavor the dish is known for but does not exude a red hue — instead of using Kashmiri chile, Jaffrey opts for slices of fresh green chile.

Ingredients

2 1/2 pounds bone-in, skinless chicken thighs and drumsticks
2 juicy lemons
2 teaspoons kosher salt, divided
3/4 cup plain yogurt
1/2 medium onion, peeled and quartered
5 garlic cloves
1 (3/4-inch) piece fresh ginger, peeled and quartered
1/2 fresh hot green chile, roughly sliced
2 teaspoons garam masala
1/2 cup unsalted butter (1 stick), melted
Lemon wedges

Directions

Make 2 diagonal incisions, each about 1 inch long, on center of each side of chicken pieces. (Slits, which should not start at an edge, should be deep enough to reach bone.)
Place chicken pieces on a rimmed baking sheet. Squeeze 1 lemon over chicken, and sprinkle with salt. Gently rub 1 teaspoon salt and lemon juice into slits. Turn chicken over and repeat with remaining lemon and salt. Set aside for 20 minutes.
Blend yogurt, onion, garlic, ginger, green chile, and garam masala in a food processor or blender into a smooth paste, about 3 minutes. Transfer spice paste to a large bowl. Add chicken to bowl and turn until coated evenly in spice paste, being sure to get paste into slits. Cover chicken and refrigerate at least 5 hours, up to 24 hours.
Heat charcoal grill to high. Grill chicken over moderately high heat, basting with butter, until browned, 10 minutes. Turn and cook, basting with remaining butter, until lightly charred and cooked through, about 12 minutes. Squeeze lemon wedges over chicken and serve with naan.

Originally appeared: May 2013