Like samosas, tandoori chicken has become a symbol for Indian food in the United States. Most Americans know this dish just as a sizzling plate of bright red, grilled chicken. Traditionally, tandoori chicken is marinated in a spicy yogurt sauce and cooked in a tandoor oven with temperatures that range from 500°F / 260°C to 900°F / 480°C. But I’ve got good news: It can also be made at home, on the grill, with the right spice combination. The only difference is in the color, which, I’m afraid, usually comes from the use of red food dye. Cook without it, and you’ll have a much healthier dish that’s just as delicious.
Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.