Tandoori Chicken with Cilantro-Shallot Relish

By mahto

Ingredients

• 1 tablespoon sweet paprika
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 tablespoon finely grated peeled fresh ginger
• 4 garlic cloves, minced
• 1/4 cup fat-free Greek-style yogurt
• 1 tablespoon fresh lemon juice
• 1/2 cup canola oil
• Kosher salt
• Freshly ground pepper
• 1 chicken(about 4 1/4 pounds)
• 3/4 cup coarsely chopped cilantro
• 1 small shallot, minced
• 3 tablespoons distilled white vinegar

Details

Servings 4
Cooking time 75mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice and 2 tablespoons of the oil and season with salt and pepper.

Make 2 or 3 slashes in chicken. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.

In a small bowl, stir the cilantro, shallot, vinegar and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.