Tender, juicy, and lightly blackened, tandoori chicken is the platonic ideal poultry. To make the dish, chunks of chicken are skewered, marinated, and then lowered into a tandoor oven—a cylindrical kiln heated by charcoal. At NYC’s Badshah—a modern Indian restaurant helmed by chef Charles Mani—tandoori chicken is all about letting the meat’s natural flavors shine through. For BBQ-chicken obsessives, tandoori cooking is a no-brainer.
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