The recipe I used to make my Tadoori Chicken and Naan came from Saveur Magazine (hard copy), and I found it online as well. The link to the recipe is included below. It was a very good recipe, and I can say that the meal honestly tasted like Tandoori Chicken I have had in a local Indian Restaurant. The flavors were not as intense, but I did not marinade the chicken as long as the recipe recommends. I highly recommend marinading as long as possible.
Tandoori Chicken
SAVEUR Online
(Yogurt- and Spice-Marinated Chicken)
SERVES 4 – 6
This version of tandoori chicken—intricately spiced, juicy, and tender—tastes even better if you allow the chicken to rest in the second, yogurt-based marinade overnight. To re-create the heat of a tandoor oven, we placed a baking stone in our conventional one and cranked it as high as it would go.
4 skinless bone-in whole chicken legs
3 skinless bone-in chicken breast halves, halved
crosswise
6 cloves garlic, roughly chopped
1 3″ piece peeled ginger, coarsely chopped
Salt
3 tbsp. canola oil
1 tbsp. distilled white vinegar
1 tbsp. kashmiri red chile powder or paprika
1 1⁄2 tsp. cardamom seeds
1 1⁄2 tsp. garlic powder
1 1⁄2 tsp. ground bay leaf
1 1⁄2 tsp. ground cinnamon
1 1⁄2 tsp. ground clove
1 1⁄2 tsp. ground ginger
1 cup plain yogurt
1⁄2 tsp. ground black salt (optional)
6 green thai chiles, stemmed and finely chopped
Chat masala (optional)
1. Make 2″-wide slashes about 1⁄2″ deep all over chicken pieces. Cut knee joints on legs halfway; transfer all the chicken to a large bowl.
2. Purée garlic, ginger, and 1⁄4 cup water in a blender; add to chicken along with 2 tsp. salt, half the oil, vinegar, 1 tsp. chile powder, and half of each of the following: cardamom, garlic powder, bay leaf, cinnamon, cloves, and ground ginger. Toss to coat; refrigerate overnight.
3. Put yogurt, black salt, chiles, and all remaining oil, chile powder, cardamom, garlic powder, bay leaf, cinnamon, cloves, ground ginger, and salt to taste into a bowl; mix. Pour yogurt mixture over chicken; massage into flesh for 2–3 minutes. Cover with plastic wrap; let marinate at room temperature for 1 hour.
4. If using, place a baking stone on the middle oven rack; heat oven to 500° (or 550°, if possible). Line a baking sheet with foil; place a baking rack directly on top of the foil. Arrange chicken pieces (with any marinade that clings to them) on top of the rack in a single layer. Bake, rotating baking sheet once, until crisp, lightly charred, and cooked through, about 25 minutes for breasts and 35 minutes for legs. Sprinkle with chat masala, if you like. Serve hot.
This recipe was first published in Saveur in Issue #102
Naan from Saveur
For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven. Moti Mahal’s bread maker forms its naan into a triangle; we stretch ours into a circle that fits the skillet. Whisk together 4 cups flour, 1 tbsp. plus 1 tsp. baking powder, 1 tbsp. salt, and 1 tbsp. sugar in a bowl. In another bowl, whisk together 1 1⁄4 cups milk, 1⁄3 cup plain yogurt, 2 tbsp. canola oil, and 1 lightly beaten egg. Pour milk mixture into flour mixture; mix into a dough. Knead dough on a floured surface until smooth, 10–12 minutes. Form dough into a ball; cover with towel; let rest for 30 minutes. If using, place a baking stone on the middle oven rack; heat oven to 500° (or 550°, if possible). Divide dough into 12 pieces; cover with towel. Working with 1 dough piece at a time, stretch it over a medium inverted bowl into a 6″–8″ circle. Heat a large cast-iron skillet over high heat until very hot. Peel dough off bowl; lay in skillet. Bake until puffed on top, 2–3 minutes. Brush naan with butter. Makes 12.
Clairechef's Weblog 