Chickens in a Tandoor – GEORY KAVKAZ

🍗 1. INGREDIENTS (For 6–8 people)

Whole Chickens:

• 2–3 whole chickens (1.2–1.5 kg each), cleaned, skin-on
• Salt – about 1 tsp per chicken
• Black pepper, freshly ground – 1 tsp total
• 4–5 garlic cloves, crushed or finely grated
• 2 medium onions, finely grated (or blended)
• 3 tbsp vegetable oil (sunflower or olive oil preferred)
• 1 tsp ground cumin (optional – warm, earthy note)
• 1 tsp sweet paprika (optional – adds a deep color and aroma)
• Juice of 1 lemon (optional – for tangy brightness)
• Optional: chopped fresh herbs (parsley, thyme, dill) for garnish

Equipment:

• Tandoor oven (or similar clay/charcoal pit)
• Metal skewers or hanging hooks for vertical cooking
• Heat-resistant gloves or tongs
• Basting brush (optional)

🔧 2. PREPARATION & MARINATION

Clean & Prepare the Chickens:

1. Rinse the chickens thoroughly inside and out under cold water.
2. Pat dry with paper towels to ensure the marinade sticks well.
3. Use a sharp knife to lightly score the skin along the thighs and breasts—this helps the flavors penetrate and aids even cooking.

Make the Marinade:

1. In a mixing bowl, combine:
   • Grated onion
   • Crushed garlic
   • Salt and pepper
   • Paprika, cumin
   • Lemon juice (if using)
   • Oil (for richness and better roasting)
2. Mix everything into a thick, paste-like consistency.

Apply the Marinade:

1. Rub the marinade generously over each chicken—cover all surfaces, inside the cavity, and especially into the scored areas.
2. Massage well for several minutes to infuse the meat.
3. Cover and let marinate for at least 2–4 hours, or ideally overnight in the refrigerator.

🔥 3. TANDOOR SETUP

Fire Control:

1. Prepare the tandoor by lighting hardwood or charcoal, letting it burn until you have glowing embers at the base.
2. This takes about 1–2 hours depending on the fuel. The goal is consistent radiant heat, not open flames.
3. Scrape excess ash off the base if needed to ensure clean cooking.

Equipment Positioning:

• If using skewers: Slide one through the center of each chicken lengthwise (through cavity), letting it hang vertically.
• If using hooks: Hang chickens securely by the neck cavity.
• Ensure the chickens don’t touch each other or the tandoor walls—this allows for even browning.

🔥 4. COOKING IN THE TANDOOR

Roasting Time:

1. Lower the chickens into the tandoor once the heat is moderate and steady.
2. Cover the top with a lid or metal plate to trap heat.
3. Roast for 1–1.5 hours, depending on chicken size and heat level.

Monitoring:

• Every 20–30 minutes, rotate or adjust the skewers (if possible) for even coloring.
• Baste with reserved marinade or extra oil to prevent dryness and enhance flavor.

When It’s Done:

• The chicken skin should be golden brown to deep bronze, with slight blistering.
• Juices should run clear, not pink, when pierced near the thigh.
• Internal temp (if using a thermometer): 75–80 °C / 165–175 °F in thickest part.

🍽️ 5. RESTING & SERVING

Rest the Chicken:

1. Remove chickens using tongs or heatproof gloves.
2. Let rest for 10–15 minutes on a wooden board or tray, tented with foil—this allows juices to redistribute and meat to become more tender.

Carve & Serve:

1. Slice each bird into serving portions: legs, thighs, wings, breast.
2. Serve hot with:
   • Fresh lavash or pita
   • Grilled vegetables
   • Pickled onions or cabbage
   • Fresh herbs and lemon wedges

Optional: sprinkle with fresh chopped parsley or a dusting of sumac for a touch of acidity.

✅ COOKING TIPS

• Longer marination = deeper flavor. Onion and garlic tenderize the meat naturally.
• Use only embers, not open flame, for even heat and that signature smoky aroma.
• Scoring the chicken lets the marinade penetrate more deeply and aids faster, even cooking.
• If using a regular oven, bake at 200°C / 400°F for 60–70 minutes, basting once or twice. Use a roasting rack to mimic vertical tandoor heat.