Serves 8–10

I don't think you can find an Indian restaurant in the United States that doesn't serve this famous soup. It was first developed about 200 years ago in Madras and comes in vegetarian and meat versions.

Tandoori Chicken

4 skinless chicken breasts

4 skinless chicken legs

½ teaspoon saffron threads

½ cup plain yogurt

1 tablespoon grated ginger

2 small garlic cloves, minced

2 teaspoons salt

illustration teaspoon chili powder

2 teaspoons paprika

1½ teaspoons Garam Masala (see recipe on page 273)

2 tablespoons ghee, melted

  1. Using a small, sharp knife, make 3 to 4 (¼-inch-deep) slits in each piece of chicken. Set aside in a bowl large enough to hold all of the pieces.
  2. Place the saffron in a small sauté pan over medium heat and toast for approximately 30 seconds. Place the saffron on a small plate and allow it to cool and crumble.
  3. Stir the saffron into the yogurt.
  4. Grind together the ginger, garlic, garlic, salt, chili pepper, paprika, and garam masala. Stir the spice mixture into the yogurt.
  5. Pour the yogurt over the chicken, making sure that all of the pieces are coated. Cover and marinate overnight, turning the pieces in the marinade every so often.
  6. Preheat the oven to 450 degrees.
  7. Add the ghee to a roasting pan large enough to hold al of the chicken pieces. Add the chicken, breast side down. Spoon some of the ghee over the pieces. Roast for 10 minutes. Turn the pieces over, baste again, and continue roasting for 5 minutes. Turn them again and roast for an additional 5 minutes. Turn 1 last time (breasts should be up); baste and cook until done, about 5 more minutes.