On a recent visit to London, I ate at Gymkhana, a well known Michelin-starred restaurant in the center of the city. Every dish was memorable, but my favorite was a plate of tender, golden grilled chicken thighs that boasted incredibly moist flesh. When I asked our server how they were made, she volunteered only that the chicken was marinated in yogurt, homemade Indian mustard, fresh ginger, and spices. After returning to my small Parisian kitchen, I was determined to make a version to savor again.
For the marinade I whisked whole yogurt, mustard, and freshly grated ginger with lemon juice, garlic, and cayenne pepper. Dijon mustard stood in for the Indian variety that was unavailable locally. The chicken I had sampled across the Channel was reminiscent of tandoori chicken, but it was a rich golden color rather than the usual vibrant orange hue. So, I decided to omit the red food coloring often called for in tandoori dishes. Continue reading