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Tandoori Chicken

Ingredients

  • 4 Cornish hens, or poussin (very young chickens), or 2 small (2 1/2-pound) broilers
  • 1 ¾ cups plain yogurt

The marinade:

  • ½ cup olive oil
  • ¼ cup vinegar
  • 1 3-inch piece fresh ginger (2 ounces), peeled and cut into chunks
  • 8 large cloves of garlic (2 ounces), peeled
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cardamom
  • ½ teaspoon ground clove
  • 1 to 2 teaspoons cayenne pepper
  • 1 teaspoon black pepper
  • 2 ½ teaspoons salt
  • 1 tablespoon red food coloring
  • 2 tablespoons yellow food coloring

The cooking:

  • Oil for basting
  • Slices of tomato and cucumber for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      932 calories; 71 grams fat; 17 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 11 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 54 grams protein; 300 milligrams cholesterol; 1688 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. With poultry shears, cut the backbones of the hens. Place the hens, breast side up, on the kitchen counter. Press down on the breast bone with the heel of your palm to flatten. If you are using broiler chickens, split them lengthwise into halves.
  2. Pull the skin off the hens, using paper towel to get a better grip. Prick the hens all over with a fork or a thin skewer. Make diagonal slashes, a half inch deep and one inch apart, on the meat, along the grain. Make a slit with a paring knife in the meat between the thigh and the breast. Secure the ends of the legs through the slit. Put the hens in a large bowl and set aside.
  3. Process all the ingredients of the marinade in a blender or food processor until they are liquefied. Pour the marinade over the hens. Mix thoroughly, turning several times to coat the pieces evenly with the marinade. Cover and refrigerate overnight (a maximum of two days) or marinate at room temperature for at least one hour (preferably four).
  4. Take the hens from the refrigerator at least one hour (maximum, five hours) before cooking.
  5. Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coal. Lightly brush racks with oil.
  6. Coat the hens lightly with oil and place them, breast side down, on the rack. Barbecue, covered, with the vents open, turning three or four times, without basting, for about 25 minutes – until the juices run clear when pierced with a knife at the joint. Serve the hens garnished with slices of tomato and cucumber.

1 hour, plus marination

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