Memorial Day is right around the corner. It’s often considered the first grilling weekend of the season across the United States, although it might feel a bit different this year without friends coming over. Either way, this recipe is tasty enough that it will hopefully compensate for the lack of Memorial Day parties we’ll all be attending in 2020.
While Tandoori Chicken recipes are found in my first two books, this beloved dish is making its blog debut today. It gets its name from the traditional clay oven found in South Asia, known as a tandoor in Hindi/Urdu. This dish as we know it today was likely developed in the 19th century, but evidence of similar grilled poultry dishes can be traced back to the Harappan Civilization, which existed in the Indus River Valley over 5,000 years ago. Given that most of these spices are native to the Indian subcontinent and Central Asia, it’s no stretch to believe that these flavors have existed for thousands of years.
For this recipe, we’re going to go as economical as possible – we’ll break down a whole chicken and grill its individual parts. If that doesn’t seem to be up your alley, no worries, you can use any combination of chicken parts on their own (more details below the recipe). Bear in mind that bone-in chicken imparts the most flavor, and you’ll want to remove the skin so that you can get as much flavor into the meat as possible.