SLIDESHOWS: Indian

Garam Masala-Crusted Chicken with Fig Jus

At DeWolf Tavern in Bristol, Rhode Island, Sai Viswanath prepares everything from cauliflower to lobster in his wood-fired tandoor oven, which imparts a slightly smoky flavor. In contrast, for the American home cook, Viswanath developed this crispy cumin-and-coriander-spiced chicken, roasted in a Western-style oven. In another departure from Indian tradition, Viswanath cooks the bird whole instead of in pieces.

Go to recipe (1 of 10)

Subscribe to Food & Wine magazine