Tandoori Chicken

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Ingredients
  • 12 pieces Skinless, boneless or boned chicken
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
  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.