Sea Captain’s Chicken Tikka

Yield: 4 servings

Note: This recipe requires a marination time of 6 to 12 hours.

1 chicken, 31⁄2 to 4 pounds, cut into 8 pieces

Salt

3 whole cardamom pods

3 cloves garlic, coarsely chopped

3 tablespoons finely chopped peeled fresh ginger 1 cup plain whole-milk yogurt

3 tablespoons lemon juice

1 teaspoon black pepper

1/2 to 1 teaspoon cayenne pepper

1 to 2 drops orange food coloring, optional 1 onion, thinly sliced lengthwise, for serving

Rinse the chicken pieces under cold running water and remove and discard the skin. Drain and blot dry the chicken with paper towels. Place the chicken pieces in a large nonreactive bowl. Sprinkle 1 teaspoon salt over the chicken and toss to mix. Let stand for 5 minutes. Be sure to thoroughly clean the sink with plenty of soap and hot water.

Meanwhile, crush the cardamom pods in a mortar with a pestle, then add the garlic and ginger and pound to a coarse paste. If you don’t have a mortar and pestle, combine all these ingredients in a mini chopper or spice mill and process to a coarse paste.

Transfer the cardamom mixture to a small bowl and stir in the yogurt, lemon juice, black pepper and cayenne. Season the marinade with salt to taste. If desired, stir in enough food coloring to create the desired tint. Pour the marinade over the chicken and turn the pieces to coat. Let the chicken marinate in the refrigerator, covered, for 6 to 12 hours; the longer the better.

Set up the grill for indirect heat, and preheat to mediumhigh.

Brush and oil the grill grate. Arrange the chicken pieces away from the flames or hot coals. Cover and cook until done, about 45 minutes, depending on the size of the pieces.

Transfer to a platter and serve topped with the sliced onions.

Per serving: 475 calories; 14 g fat; 4 g saturated fat; 292 mg cholesterol; 17 g protein; 9 g carbohydrate; 5 g sugar; 1 g fiber; 850 mg sodium; 116 mg calcium

Adapted from “The Barbecue! Bible” by Steven Raichlen