Food & dining

sunday supper

Recipe for tandoori chicken

Sally Pasley Vargas for The Boston Globe

Serves 4 with leftovers

MARINADE

1cup plain whole-milk
yogurt
Juice of 2 limes
2tablespoons vegetable oil
½medium onion, sliced
3cloves garlic, sliced
1piece (2 inches) fresh
ginger, peeled and thinly sliced
Handful fresh parsley leaves
1teaspoon ground turmeric
1teaspoon paprika
½teaspoon ground cinnamon
½teaspoon ground cumin
½teaspoon ground coriander
¼teaspoon ground cloves
½teaspoon salt
teaspoon pepper

1. In a blender, combine the yogurt, lime juice, oil, onion, garlic, ginger, parsley, turmeric, paprika, cinnamon, cumin, coriander, cloves, salt, and pepper.

Advertisement

2. Work the mixture to form a coarse puree.

CHICKEN

2whole chickens (3½ to 4 pounds each), each cut into 8 pieces, skin removed
Vegetable oil (for brushing)
Few sprigs of fresh mint, leaves removed
2tomatoes, cut into wedges
1cucumber, sliced

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

1. With a knife, lightly score each chicken piece by making 1 or 2 shallow, 3-inch-long cuts about -inch deep on the flesh.

2. In a large bowl, toss the chicken with all but cup of the marinade. Cover and refrigerate for at least 4 hours or as long as overnight.

3. Adjust an oven rack so it is 6 inches from the broiling element. Set the oven at 350 degrees. Brush a rimmed baking sheet with oil.

Advertisement

4. On the baking sheet, spread the chicken. With a pastry brush, coat it with the reserved marinade. Bake for 35 minutes, or until a meat thermometer inserted into the thickest part of a thigh registers 160 degrees. Remove from the oven.

5. Turn on the broiler.

6. Broil the chicken for 3 to 5 minutes, watching it carefully, or until it is golden and lightly charred. Reserve 4 pieces for the naan.

7. Arrange the chicken on a platter and garnish with mint, tomatoes, and cucumbers.

Sally Pasley Vargas

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com