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. More Chicken Recipes
Tamarind paste is available at Latin, Asian and Indian markets and specialty food shops. To make Viswanath's recipe for garam masala, go here.
Grenache is one of the most widely planted red grapes in the world, so, not surprisingly, it's known by different names in different places— Garnacha in Spain, Cannonau in Sardinia. No matter where it's grown, though, its sweet cherry flavor and modest tannins pair well with this complexly spiced chicken.