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Tandoori-Style Roasted Chicken Legs

Authentic tandoori chicken takes its name from a tandoor, an enormous cylindrical clay pot used in Indian cooking. The “oven” is heated b...

by Molly Stevens


Chicken Waterzooi

Sometimes prepared with fish and eel, around Ghent this leek scented soup is made with chicken. The name derives from the Flemish dialect...

by Mimi Sheraton


Tandoori Chicken

A tandoor is a North Indian clay oven that is about three feet high, usually buried in the ground up to the neck. Live coals are placed i...

by Suneeta Vaswani


Buttermilk Roast Chicken

Buttermilk chicken has long been one of my favorite al fresco summer suppers. My method of choice has usually been to butterfly a chicken...

by Nigella Lawson

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Tandoori Chicken Thighs

A tandoor is a North Indian clay oven that is about three feet (90 cm) high, usually buried in the ground up to the neck. Live coals are ...

by Suneeta Vaswani


Un-Fried Chicken

The secret to the success of this recipe is to make sure that both the chicken and the yogurt are very cold (hence, soaking the chicken ...

by Rosie Daley


Roast Chicken Leg with Gremolata and Sunchokes

If you’re like me and prefer dark meat, the easiest way to satisfy your roast-chicken urges without tackling a whole bird is to take adva...

by Joe Yonan


Khmer Chicken Samla with Coconut Milk

Lemongrass features so prominently in Khmer cooking that in local produce markets it is impossible to miss the lemongrass vendors. They ...

by Jeffrey Alford and Naomi Duguid


Crispy Butterflied Roast Chicken

If I had to pick one way to roast a chicken for the rest of my life, this might well be it. Butterflying the bird and flattening it befor...

by Molly Stevens


Broiled Butterflied Chicken

Rather than broiling a chicken in pieces, which is easy to do but not wildly exciting, and rather than roasting it whole, which takes an ...

by Julia Child


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