Tandoor-Baked Chicken – Georgy Kavkaz

1. INGREDIENTS (Serves 4–6)

• 1 whole chicken (≈1.5–2 kg), cleaned and quartered
• Salt & freshly ground black pepper, to taste
• 4–5 garlic cloves, crushed
• 1–2 onions, grated or finely chopped
• 2 tbsp vegetable oil (or rendered chicken fat)
• 1 tsp paprika (optional, for color)
• 1 tsp ground cumin (optional, for depth)
• Optional: fresh herbs (thyme, rosemary), lemon juice

2. PREP & MARINADE

1. Season chicken pieces generously with salt, pepper, paprika, and cumin.
2. Rub garlic and onions into chicken (optionally add herbs and lemon).
3. Massage the meat well, then refrigerate for 2–4 hours, or ideally overnight, to infuse flavor.

3. SET UP TANDOOR OR GRILL

1. Prepare a tandoor oven or hot charcoal grill, reaching high heat with glowing embers.
2. Skewer chicken pieces lengthwise or arrange vertically on tandoor walls—ensure even heat exposure.

4. BAKE THE CHICKEN

1. Insert skewered or wall-mounted chicken into heat.
2. Bake for 30–40 minutes, rotating and checking periodically to achieve an even roast.
3. Baste occasionally with oil or fat to nourish the meat and develop a golden crust.

5. REST & SERVE

1. Remove chicken when deeply colored and cooked through.
2. Let rest 10 minutes, loosely covered to retain juices.
3. Serve hot:
   • On a platter with charred onion or herbs
   • Drizzled with lemon juice or oil
   • Perfect alongside flatbread, grilled veggies, rice, or salad

✅ TIPS & VARIATIONS

• Marination is key—longer refrigeration = deeper taste.
• High heat delivers crispy skin; rotate to prevent burning.
• Basting ensures a succulent crust.
• Tandoor alternative: Use a high-heat oven (200 °C/400 °F) or grill with indirect heat.
• Herb twist: Add thyme or rosemary into marinade or on embers for aromatic uplift.

🔥 Get ready to bring the bold flavors of tandoor-style chicken into your kitchen. Fire up the coals, thread the chicken, and treat yourself to a juicy, crispy, and unforgettable roast.