I had a birthday recently. In celebration of that, I received a dutch oven - actually, two of them. I was excited to use one. For some reason, I thought I had read a recipe for tandoori chicken using a dutch oven rather than a tandoor. A hard Googling tells me no, that a dutch oven creates a humid environment and is not a substitute. But of course, by the time I had figured this out, I already had chicken marinating and Sous Chef Brian had already told our mystery Sunday night dinner guest that there would be tandoori chicken.
Of course, grilling is an option, particularly in this weather, but it's fairly well-known that we suck at that. Cook's Illustrated does it in the oven, on a rack. Sous Chef Brian remembered seeing it on America's Test Kitchen. I decided to follow their lead. Their recipe is here, by subscription. My recipe is very much inspired by theirs, but modified a bit.
Dinner was tandoori chicken, basmati rice, chopped greens and naan. I'll post the naan tomorrow.