Tonight I made homemade naan and tandoori chicken from CooksIllustrated, both great recipes. I liked the naan, but I didn't like the ROI (return on investment) and plan on buying naan next time. The tandoori chicken will be sent to my regular rotation, and both my wife and I really enjoyed it. Next time, I make this recipe I will be using a yogurt sauce, or something to go with the rice and to make it not as dry.
I adjusted the recipe and cooked indirect at 350 until temp and didn't do any broiling.
Here are the recipes:
We prefer this dish with whole-milk yogurt,
but low-fat yogurt can be substituted. If garam masala is unavailable,
substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼
teaspoon ground cinnamon, and ½ teaspoon ground black pepper. It is
important to remove the chicken from the oven before switching to the
broiler setting to allow the broiler element to come up to temperature.
Serve with basmati rice and a few chutneys or relishes.
garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
grated fresh ginger
garam masala (see note)
plain whole-milk yogurt (see note)
juice from 2 limes, plus 1 lime, cut into wedges
bone-in, skin-on chicken parts (breasts, thighs, and drumsticks,
or a mix, with breasts cut in half), trimmed of excess fat and skin
1. Heat oil in small skillet over medium heat until
shimmering. Add garlic and ginger and cook until fragrant, about 1
minute. Add garam masala, cumin, and chili powder; continue to cook
until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice
mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and
2. In large bowl, combine remaining garlic-spice mixture,
remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly
score skinned side of each piece of chicken, making 2 or 3 shallow cuts
about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using
hands, gently massage salt-spice mixture into chicken until all pieces
are evenly coated; let stand at room temperature 30 minutes.
3. Adjust oven rack to upper-middle position (about 6 inches
from heating element) and heat oven to 325 degrees. Pour yogurt mixture
over chicken and toss until chicken is evenly coated with thick layer.
Arrange chicken pieces, scored-side down, on wire rack set in
foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt
mixture. Bake chicken until instant-read thermometer inserted into
thickest part of chicken registers 125 degrees for breasts and 130 for
legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than
larger pieces. Transfer chicken pieces to plate as they reach correct
4. After removing chicken from oven, turn oven to broil and
heat 10 minutes. Once broiler is heated, flip chicken pieces over and
broil until chicken is lightly charred in spots and instant-read
thermometer inserted into thickest part of chicken registers 165 degrees
for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer
chicken to large plate, tent loosely with foil, and rest 5 minutes.
Serve with chutney or relish, passing lime wedges separately.
This recipe worked best with a high-protein
all-purpose flour such as King Arthur brand. Do not use nonfat yogurt in
this recipe. A 12-inch nonstick skillet may be used in place of the
cast-iron skillet. For efficiency, stretch the next ball of dough while
each naan is cooking. This variation, which can be prepared in about two
hours, forgoes the overnight rest, but the dough may be a little harder
to roll out.
plain whole-milk yogurt
plus 1 teaspoon
instant or rapid-rise yeast
unsalted butter, melted
- 1. In measuring cup or small bowl, combine
water, yogurt, 3 tablespoons oil, and egg yolk. Process flour, sugar,
and yeast in food processor until combined, about 2 seconds. With
processor running, slowly add water mixture; process until dough is just
combined and no dry flour remains, about 10 seconds. Let dough stand
for 10 minutes.
- 2. Add salt to dough and process until dough
forms satiny, sticky ball that clears sides of workbowl, 30 to 60
seconds. Transfer dough to lightly floured work surface and knead until
smooth, about 1 minute. Shape dough into tight ball and place in large,
lightly oiled bowl. Let dough rise at room temperature for 30 minutes.
Fold partially risen dough over itself 8 times by gently lifting and
folding edge of dough toward middle, turning bowl 90 degrees after each
fold. Cover with plastic wrap and let rise for 30 minutes. Repeat
folding, turning, and rising one more time, for total of three 30-minute
- 3. Adjust oven rack to middle position and
heat oven to 200 degrees. Place heatproof plate on rack. Transfer dough
to lightly floured work surface and divide into 4 equal pieces. Shape
each piece into smooth, tight ball. Place dough balls on lightly oiled
baking sheet, at least 2 inches apart; cover loosely with plastic coated
with vegetable oil spray. Let stand for 15 to 20 minutes.
- 4. Transfer 1 ball to lightly floured work
surface and sprinkle with flour. Using hands and rolling pin, press and
roll piece of dough into 9-inch round of even thickness, sprinkling
dough and work surface with flour as needed to prevent sticking. Using
fork, poke entire surface of round 20 to 25 times. Heat remaining 1
teaspoon oil in 12-inch cast-iron skillet over medium heat until
shimmering. Wipe oil out of skillet completely with paper towels. Mist
top of dough lightly with water. Place dough in pan, moistened side
down; mist top surface of dough with water; and cover. Cook until bottom
is browned in spots across surface, 2 to 4 minutes. Flip naan, cover,
and continue to cook on second side until lightly browned, 2 to 3
minutes. (If naan puffs up, gently poke with fork to deflate.) Flip
naan, brush top with about 1 teaspoon melted butter, transfer to plate
in oven, and cover plate tightly with aluminum foil. Repeat rolling and
cooking remaining 3 dough balls. Once last naan is baked, serve