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. Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhKCheck out more of First We Feast here:http://firstwefeast.com/https://twitter.com/firstwefeasthttps://www.facebook.com/FirstWeFeasthttp://instagram.com/firstwefeastFirst We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
