Tandoori Chicken

Tandoori Chicken is a flavorful and aromatic Indian dish that enthralls with its bright red color and smokey taste. Cooked in a traditional clay oven and marinated in a mixture of yogurt and spices, this meal represents the rich culinary legacy of India and gives a delicious, spicy taste.

Tasting Notes

Expect a burst of flavors from the vibrant spices and a perfect balance of tanginess from yogurt. The outer layer will be slightly charred, while the inside remains tender and juicy. This Tandoori Chicken is a crowd-pleaser, perfect for gatherings and family dinners.

Ingredients

• 2 lbs (about 1 kg) chicken pieces (drumsticks, thighs, or a mix)
• 1 cup plain yogurt
• 3 tablespoons Tandoori masala
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (adjust for spice preference)
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh cilantro and lemon wedges for garnish

Kitchen Equipment

• Mixing bowls
• Whisk
• Ziplock bag or airtight container for marinating
• Baking sheet or roasting pan with rack
• Aluminum foil

Instructions

1. Marination:
   • In a bowl, whisk together yogurt, Tandoori masala, ginger-garlic paste, lemon juice, turmeric, cumin, coriander, smoked paprika, cayenne pepper, salt, and vegetable oil.
   • Place the chicken pieces in a Ziplock bag or airtight container and pour the marinade over them. Ensure each piece is well-coated. Marinate in the refrigerator for at least 4 hours, preferably overnight for the best flavor.
2. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
3. Prepare the Chicken:
   • Take the marinated chicken out of the refrigerator and let it come to room temperature.
   • Place a rack on a baking sheet or roasting pan. Arrange the chicken pieces on the rack, allowing excess marinade to drip off.
4. Bake:
   • Cover the chicken loosely with aluminum foil and bake in the preheated oven for 30 minutes.
   • Remove the foil and bake for an additional 20-25 minutes or until the chicken is fully cooked and has a slight char on the edges.
5. Serve:
   • Garnish with fresh cilantro and serve hot with lemon wedges.

Pro Tips

• For an extra smoky flavor, you can add a tablespoon of plain yogurt to the marinade.
• If using skin-on chicken, make shallow cuts on the surface to allow the marinade to penetrate better.

Variations

• Try grilling the marinated chicken for a unique smoky flavor.
• Substitute chicken with paneer or vegetables for a vegetarian version.

FAQs