Empty My Fridge
Making Tandoori Chicken is easier than you think #tandoorichicken #tandoorichickeninoven
Ingredients
- Chicken thigh¾ kg
- Greek yoghurt½ cups
- Garlic · paste1 tbsp
- Garam masala1 tsp
- Chili powder1–2 tsp + 1 tsp
- Black pepper · crushed¼ tsp
- Coriander seed · powder1 ½ tsp
- Cumin · powder½ tsp
- Salt½ tsp
- Turmeric¼ tsp
- Fenugreek1 tsp
- Lemon1 tbsp
- Oil1 ½ tbsp + 1–2 tbsp
- Cilantro · chopped1 tbsp
Instructions
- In a large bowl, mix the yogurt, ginger garlic paste, garam masala, 1 tablespoon plus 1 teaspoon Kashmiri chili powder, pepper, coriander, cumin, turmeric, sea salt, kasuri methi, lemon juice and 1 1/2 tablespoons oil. Taste and adjust salt and heat.
- Make 3 to 4 deep slits in each chicken leg or quarter (2 to 3 on drumsticks, thighs or breasts). Coat well with the marinade, cover, and refrigerate at least 6 hours and up to 36 hours.
- Take the chicken out of the refrigerator 20 minutes before cooking.
- Preheat the oven to 470°F (240°C); for a small oven, use 430°F (220°C). Set a wire rack over a foil-lined baking tray and oil the rack.
- Arrange the chicken on the rack 1 to 2 inches apart and roast for 15 minutes. Baste with leftover marinade or chili oil.
- If using legs, quarters or thighs, turn them over and roast another 12 to 15 minutes.
- Move the tray to the top rack and broil for 3 to 4 minutes, until charred spots appear.
- Cook until the thickest part reads 165 to 170°F (75°C) on an instant-read thermometer. Brush with melted butter, sprinkle with chaat masala if using, and garnish with coriander.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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