The tandoori chicken recipe that beat celebrity chef Bobby Flay

What does it take to beat world-famous chef Bobby Flay?

Tandoori chicken, apparently. (And more than 20 years of professional cooking experience.)

You, too, can prepare a fiery-hot tandoori chicken. Asif Syed, who is chef-owner of 21 Spices in East Naples, shared the recipe that beat Bobby Flay at his own game in an episode of "Beat Bobby Flay" that aired last month on Food Network.

Previously:East Naples chef Asif Syed beats Bobby Flay on TV cooking contest

More:7 local celebrity chefs in SWFL and where to eat their food

The East Naples chef pulled inspiration from his Indian heritage and many years of expertise to create his recipe for tandoori chicken, a traditional Indian dish of chicken marinated in a blend of spices and brightened by a splash of red food dye.

It's not a recipe for beginners. 

Not every home kitchen stores Kashmiri red chili powder or a Moroccan tagine (the traditional preparation requires a tandoor oven, but a tagine is actually much more accessible). The recipe also calls for 20-plus ingredients and takes about 45 minutes to make from home.

It takes practice. And a trip or two to an Indian grocery store for ingredients; Syed recommends Spice of India on Bayshore Drive.

"I have made thousands and thousands of tandoori chicken the past three years," Syed said after the episode aired Sept. 20.

And he's made many more since. For those who want to taste the winning dish without going through the trouble of making it, tandoori chicken is on the menu at 21 Spices.

But if you're feeling ambitious (and willing to do a little shopping around), Syed's recipe also includes a bed of chana masala, a thick, stew-like curry, and a grilled pineapple raita as a refreshing garnish to all that heat.

Where the Chefs Eat:21 Spices Naples' Chef Asif Syed

Like Indian food?:21 Spices chef Asif R. Syed will be at Paradise Coast Wine & Food

Tandoori chicken recipe

Yield: 6 servings

Ingredients

For the marinade:

• ½ cup sour cream or Greek yogurt
• 2 tsp chopped ginger
• 2 tsp garlic paste
• 1 tsp curry powder
• Handful of chopped cilantro
• Handful of chopped mint 
• ¼ tsp red food coloring (optional)
• 1 tsp garam masala
• 1 tsp Kashmiri red chili powder
• 2 tsp kosher salt
• 2 tsp + ¼ cup vegetable oil
• 6 medium-sized, bone-in chicken drumsticks (boneless chicken breast or thigh can be substituted)

For the chana masala and tandoori chicken:

• 3 tsp ghee
• 1 tsp cumin seeds
• 1 tsp curry leaves
• 1 large red onion, chopped
• 1 tsp minced ginger
• 1 tsp minced garlic 
• Handful of chopped cilantro
• Handful of chopped mint
• 1 can garbanzo beans
• 3 fully ripe red tomatoes, diced
• Juice of 1 lemon
• 2 burning charcoal pieces
• 1 stick of butter
• 1 tsp garam masala

For the grilled pineapple raita:

• 1 cup Greek yogurt
• 3 tsp honey
• ¼ pineapple, grilled and finely chopped
• 1 pinch cumin
• 1 pinch cayenne
• 1 pinch of salt

Method

Prepare the marinade by combining sour cream, ginger, garlic paste, curry powder, chopped cilantro, mint, red food coloring, garam masala, Kashmiri red chili, salt and 2 teaspoons of the vegetable oil. 

Clean the bone of the drumstick. Remove the skin and create gashes with a sharp knife. Toss in the sour cream mixture and marinate for 1 hour at room temperate or overnight in the fridge.

Preheat oven to 350 degrees.

Set a tagine over medium to high heat and coat the bottom with the remaining vegetable oil. Sear the chicken drumsticks on both sides and remove from tagine. Place drumstricks on a sheet pan and finish in the oven for 20 minutes.

Meawhile, prepare the chana masala by adding the following ingredients to the tagine: ghee, cumin seeds, curry leaves, chopped onions, ginger, garlic, cilantro, mint, garbanzo beans, diced tomatoes and lemon juice. 

After 20 minutes, remove the chicken from the oven and return to the tagine. Place two pieces of burning charcoal inside a small steel ramekin, and put in center of tagine. Surround it with chicken drumsticks. Add butter and garam masala to the ramekin, so that the charcoal begins to smoke. Place the lid over the tagine and smoke the chicken for about 2 minutes.

Prepare grilled pineapple raita by mixing Greek yogurt, honey, grilled and chopped pineapple, cumin, cayenne and salt.

Plate the chana masala and rest chicken drumsticks on top. Garnish with micro greens and a dollop of raita.

21 Spices is at 4270 U.S. 41 E., Suite 21, East Naples; 239-919-8830; 21spicesdining.com