Tandoori Chicken

By Swasthi's Recipes · 540 min

Ingredients

Instructions

1. In a large bowl, mix the yogurt, ginger garlic paste, garam masala, 1 to 2 tsp red chili powder, black pepper, coriander powder, cumin powder, turmeric, sea salt, kasuri methi, lemon juice and 1 1/2 tbsp oil. Taste and adjust salt and heat.
2. Cut 3 to 4 deep slits into each leg or quarter (or 2 to 3 into drumsticks, thighs or breasts). Coat well with the marinade, cover, and refrigerate for at least 6 hours and up to 36 hours.
3. Take the chicken out of the fridge 20 minutes before cooking.
4. Preheat the oven to 470°F (240°C), or 430°F (220°C) for a small oven. Set a wire rack over a foil-lined baking tray and oil the rack.
5. Arrange the chicken on the rack 1 to 2 inches apart. Roast for 15 minutes, then baste with leftover marinade or chili oil.
6. If using legs, quarters or thighs, turn them over and roast for another 12 to 15 minutes. Skip this for drumsticks and breasts. Brush with chili oil, melted butter or oil spray.
7. Move the tray to the top rack and broil for 3 to 4 minutes, until you see charred spots. Timing varies, so adjust as needed.
8. The chicken is done when an instant-read thermometer in the thickest part reads 165-170°F (75°C).
9. Brush with melted butter, sprinkle with chaat masala if you like, and garnish with chopped coriander leaves.
10. For air fryer: preheat to 390°F (200°C). Place the marinated chicken in the greased basket and air fry for 20 minutes, turning after 10-12 minutes, until the internal temperature reaches 165°F. Brush with red chili oil if you like, air fry 2 more minutes, then brush with melted butter before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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