Chicken Tandoori
Ingredients
For the marinade
1 cup plain hung yogurt
1 tablespoon lemon juice
1 teaspoon allspice/ Chicken Tandoori Masala
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon finely minced garlic
1 tablespoon thai chili paste with garlic (optional )
12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast
halves and 4 leg quarters, etc)
3 slices of raw onions, separated into rings, for a garnish
1⁄2 lemon, cut into slices, for garnish
chat masala for sprinkling
Method
In a small mixing bowl, stir together the yogurt and lemon juice.
Add the spices, minced garlic, and chili paste, and whisk until you
have a smooth, thick marinade.
Put 6 pieces of the chicken in each of two zip-lock bags, and add
1/2 the marinade to each bag. Zip closed and knead the bags
until the chicken is well-coated with marinade. Open bags
slightly, squeeze out most of the air, and zip closed again.
Refrigerate 12-24 hours. If serving this for dinner,
I usually make the marinade and start the chicken
soaking the evening before.
Turn the bags and knead the marinating chicken once or twice while
it's in the refrigerator.
When you are ready to cook, take the chicken out of the refrigerator,
line a large roasting pan with foil, lay a rack over the pan so air can
circulate under the roasting chicken, and pre-heat your oven to 250
If you have a convection bake or convection roast cycle, use that.
Place the chicken pieces on the rack so they are not touching. Empty
what is left of the marinade into a bowl or measuring cup and touch
up any "empty" spots on the chicken pieces with the marinade.
Once the oven is hot, put the pan with the chicken in the oven, and
leave the door closed .. Turn the chicken pieces once after
30 minutes of cooking time, then roast for another 10 to 15 minutes,
or until slightly charred on the second side, but no more than 15
minutes for legs and thighs. If you are cooking breasts, poke one
with a skewer to make sure the juices run clear.
NOW TURN THE OVEN OFF, and let the chicken rest in the closed
oven for 20-30 minutes more .
Remove the chicken to a warm platter, garnish with the onion rings
and a few squeezes of lemon, chat masala powder and enjoy!
See if you don't agree this is as good as any "authentic" Tandoori Chicken
you've ever tried!
Ingredients
For the marinade
1 cup plain hung yogurt
1 tablespoon lemon juice
1 teaspoon allspice/ Chicken Tandoori Masala
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon finely minced garlic
1 tablespoon thai chili paste with garlic (optional )
12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast
halves and 4 leg quarters, etc)
3 slices of raw onions, separated into rings, for a garnish
1⁄2 lemon, cut into slices, for garnish
chat masala for sprinkling
Method
In a small mixing bowl, stir together the yogurt and lemon juice.
Add the spices, minced garlic, and chili paste, and whisk until you
have a smooth, thick marinade.
Put 6 pieces of the chicken in each of two zip-lock bags, and add
1/2 the marinade to each bag. Zip closed and knead the bags
until the chicken is well-coated with marinade. Open bags
slightly, squeeze out most of the air, and zip closed again.
Refrigerate 12-24 hours. If serving this for dinner,
I usually make the marinade and start the chicken
soaking the evening before.
Turn the bags and knead the marinating chicken once or twice while
it's in the refrigerator.
When you are ready to cook, take the chicken out of the refrigerator,
line a large roasting pan with foil, lay a rack over the pan so air can
circulate under the roasting chicken, and pre-heat your oven to 250
If you have a convection bake or convection roast cycle, use that.
Place the chicken pieces on the rack so they are not touching. Empty
what is left of the marinade into a bowl or measuring cup and touch
up any "empty" spots on the chicken pieces with the marinade.
Once the oven is hot, put the pan with the chicken in the oven, and
leave the door closed .. Turn the chicken pieces once after
30 minutes of cooking time, then roast for another 10 to 15 minutes,
or until slightly charred on the second side, but no more than 15
minutes for legs and thighs. If you are cooking breasts, poke one
with a skewer to make sure the juices run clear.
NOW TURN THE OVEN OFF, and let the chicken rest in the closed
oven for 20-30 minutes more .
Remove the chicken to a warm platter, garnish with the onion rings
and a few squeezes of lemon, chat masala powder and enjoy!
See if you don't agree this is as good as any "authentic" Tandoori Chicken
you've ever tried!
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