Indian Chicken Tandoori
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
3 pounds chicken (1 frying chicken)
2 tsp. ground black pepper
3 Tbsp. plain yogurt
2 finger hot chiles, seeded and minced
1 tsp. chile powder
1/4 tsp. tumeric
1 tsp. coriander
1 tsp. fresh ginger, grated
1 tsp. garlic, minced
1 tsp. cumin
1 tsp. cinnamon
1/4 tsp. ground cloves
2 Tbsp. oil
1 Tbsp. salt
Stir together the yogurt and all the spices with 1 Tbsp. of oil in a large bowl, until well blended.
Remove the skin from the chicken and cut the chicken into legs, thighs and breast pieces and cut deep slits into them. Rub the spice mixture thoroughly into the chicken slits and place the pieces in a large bowl, and chill for 8 hours.
Preheat the oven to 450F.
Drizzle the remaining 1 Tbsp. oil in a large roasting pan and arrange the pieces in a single layer. Bake for about 35 minutes or until done. Remove from oven and let cool for 2 minutes. Transfer to a platter and serve with couscous and Pan-Asian salad*.