Name: Tandoori Chicken
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT7H10M0.000S
Yield: 2 to 3 servings
Cuisine: indian
Ingredients: One 3 1/2-pound whole chicken; 7 tablespoons yogurt; 3 tablespoons olive or vegetable oil; 1 tablespoon plus 1 1/2 teaspoons garlic ginger paste; 5 teaspoons Kashmiri chile powder; 1 teaspoon kasuri methi; 1/2 teaspoon ground cardamom, optional; 1/2 teaspoon ground cumin; 1/2 teaspoon garam masala; 1/4 teaspoon turmeric powder; 1/4 teaspoon pepper powder; Pinch red food color; Salt; 1 to 2 tablespoons butter or ghee

Directions

Pat dry the whole chicken, and then make slits on it.
Whisk together the yogurt, oil, garlic ginger paste, chile powder, kasuri methi, cardamom if using, cumin, garam masala, turmeric, pepper, food coloring and salt in a bowl to make a smooth paste. Add the chicken and mix it well, making sure that the marinade is coating the chicken and rubbed into the slits.
Cover the bowl and refrigerate 6 to 8 hours or overnight.
Preheat a tandoor or grill to the highest heat for 20 to 30 minutes. Grill the chicken until tender, 15 to 20 minutes.
Smoke the chicken: Put an iron skillet on the high heat, then add the tandoori chicken and immediately pour in the ghee or butter. It will begin to smoke immediately. Serve.