Flavored by a yogurt and spice paste boasting ginger, cumin, and coriander, this chicken is reminiscent of ones cooked in a tandoor oven. For this version, we remove the chicken skin and score the flesh so that the spice paste penetrates the meat.
Photo by Antonis Achilleos / Food Styling by Ali Ramee / Prop Styling by Claire Spollen
Recipe Summary test
Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill store-bought naan or other flatbread, such as pita or lavash. In summer, the sweetness of grilled corn on the cob makes a nice balance to the spiciness of the chicken. Another option is eggplant, a favorite vegetable in India, sliced and grilled.
Spicy dishes such as this pair best with wines with low alcohol, high acidity, and a touch of fruitiness. Try an off-dry Riesling from Oregon, California, or New York State.