Tandoori chicken has always been one of life's great mysteries to me, along with Chinese barbecue pork. Yesterday I got a craving for Tandoori chicken, and decided to make it at home. I found a tutorial online, and the woman making the chicken appeared to be of Indian descent, so I went with her method. Couldn't have been more perfect.
First, I marinated the chicken in the lemon, ginger, garlic and spices after removing the skin and scoring it. The second marinade is where the red came in, along with some yogurt and spices. I baked the chicken on a rack at 400 degrees for an hour flipping halfway through, and voila! Tandoori chicken at home.
Some people don't like the idea of red dye, and that's fine. To each his own. They weren't invited to dinner anyway. I'm a very curious home cook. If it can be made without a whole lot of hassle and it's something I enjoy, I try to make it at home. I get a real kick out of recreating the foods I had at restaurants. Maybe I'm just cheap, but there's something satisfying about saving the money, making it at home, knowing how to do it and knowing exactly what's in it.
Kudos to you, Bill, for your adventurous spirit in the kitchen. It looks simple, and quick to do once the ingredients are assembled. Most of the ingredients are probably already in my cupboard. (We didn't see photos of your spice cupboard!) Maybe I should try it someday. I was impressed with how her diamonds remained clean!
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