Empty My Fridge
Tandoori chicken recipe | No Oven needed | How to make tandoori chicken
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, red chili powder, black pepper, coriander powder, cumin powder, turmeric, salt, kasuri methi, lemon juice and oil. Taste and adjust salt and heat.
- Cut 3 to 4 deep slits in each leg or quarter (or 2 to 3 in drumsticks, thighs or breasts). Coat the chicken well with the marinade, cover and refrigerate for at least 6 hours, up to overnight (no more than 36 hours).
- Take the chicken out of the fridge 20 minutes before cooking.
- 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 grease the rack with oil.
- Arrange the chicken on the rack, 1 to 2 inches apart. Roast for 15 minutes, then baste with leftover marinade or chili oil.
- If using legs, quarters or thighs, turn them with tongs and roast another 12 to 15 minutes, brushing with chili oil, melted butter or oil spray. Skip this for drumsticks and breasts.
- Move the tray to the top rack and broil 3 to 4 minutes, until charred spots appear. Adjust timing for your oven and the size of the chicken.
- The chicken is done when an instant-read thermometer in the thickest part reads 165 to 170°F (75°C). Brush with melted butter, sprinkle with chaat masala if using, and garnish with coriander leaves.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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