Tandoori Chicken
Believed to have originated in Iran but known by different names depending on the country, the tandoor is a clay oven used throughout South, Central and Western Asia to bake, roast and grill. Meats cooked in a tandoor are incredibly moist and tender; cooking on a grill or in the oven under the broiler can achieve similar results. Make incisions into the chicken to help the marinade really penetrate the meat. Lemon juice and yogurt help achieve the tenderness tandoori chicken is known for, while a combination of sweet paprika and Kashmiri chile powder give it its signature red hue. (The bright red hue you might see in some Western restaurants is achieved by adding red food coloring.) Serve with steamed basmati rice and cucumber cilantro raita.
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