The best Indian food involves hours of work and a million ingredients, almost always worth the time and effort. But two years ago we stumbled on a simpler version of Tandoori Chicken, and loved the result. (The tandoor is the wood-fired clay oven used by Indian cooks to make moist meat and beautiful breads.)
The dish calls for a number of spices, which could cost a fortune, though they don’t have to. Faith goes to a health food store to buy her spices in the amounts she needs from bins, at a fraction of the cost. This dish isn’t hot, unless you choose to boost up the chili powder; we don’t because we’d rather get a reference to heat without the tongue-burning experience that can obliterate other flavors.
What’s clever about this recipe is that the home grill is used to mimic the tandoor oven by using the lid and indirect heat.