Name: Tandoori (Indian Barbecued) Chicken
Yield: Makes 6 servings
Ingredients: 3 very young broiling chickens (about 2 - 2 1/4 pounds each); 2 1/2 teaspoons unseasoned natural meat tenderizer; 1/3 cup lemon juice; 2 large cloves garlic; 1 tablespoon chopped fresh ginger root; 1 teaspoon ground roasted cumin seeds; 1/2 teaspoon ground cardamom; 1/2 teaspoon red pepper; 1 teaspoon tandoori coloring, or 1 tablespoon paprika; 1/3 cup plain yogurt; _Usli ghee,_Indian vegetable shortening, or light vegetable oil for basting

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Tandoori Murghi

Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade, by the use of tenderizers, a special tandoori coloring, and finally, by being cooked in the Indian clay oven.

The recipe given here is designed for the conventional oven and charcoal grill. (Household-model tandoors are not yet commercially available in the United States.) The results are very much to my satisfaction.

Recipe notes

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