Tandoori Chicken
Ingredients
12 pieces
Skinless, boneless or boned chicken
Sliced onion rings and lemon wedges
(for garnishing)
Marinade
Ingredients
1 cup
Plain yogurt
1 Tbsp
Lemon juice
2 tsps
Ground cumin
1 Tbsp
Garam masala
1 Tbsp
Onion powder
1 Tbsp
Paprika
½ tsp
Black pepper
(coarsely ground)
1 tsp
Salt
1 tsp
Cayenne pepper
1 Tbsp
Ground coriander
1½ Tbsp
Garlic
(crushed)
1½ Tbsp
Ginger
(crushed)
1 Tbsp
Green coriander
(finely chopped)
2 Tbsps
Oil
Instructions
1
In a large container, whisk together all the marinade ingredients and set aside.
2
Make slits in the chicken and add to marinade, coating well.
3
Cover and refrigerate for 2 hours minimum or overnight.
4
Preheat oven to 425°F.
5
Line a large roasting pan with foil and place a rack on top of the pan.
6
Arrange chicken pieces on the rack and brush marinade on chicken to coat.
7
Place in the oven and cook for 20 minutes.
8
Turn and cook for another 10 minutes.
9
Turn off the oven and leave chicken in for another 10 minutes.
10
Remove onto a serving platter and garnish with sliced onion rings and lemon wedges.
Variation
Instructions
1
Alternatively you can cook chicken on a barbecue grill on medium heat for 5-6 minutes on each side, or until it’s cooked through.