Tandoori Chicken
An oven baked recipe for the much loved tandoori chicken
Ingredients
- 1 kg chicken (cut into 12 pieces)
For the marinade
- 1/2 onion
- 5-6 garlic cloves
- 1 inch ginger, peeled and chopped
- 1/4 cup thick yoghurt (strained for 5-10 minutes) or use greek yoghurt
- 2 tbsp kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp pepper powder
- 1 tbsp coriander powder
- 1 tsp kasuri methi
- 1 handful fresh coriander leaves
- salt to taste
- 2 tbsp vegetable oil
for basting
- 1 tbsp melted ghee
Instructions
- wash and drain the chicken. Make deep gashes on the thick pieces of the chicken, such as over the leg pieces and breast if whole . This will allow the marinade to flavour the pieces better
- put all the marinade ingredients in a blender and blend to a fine paste.
- marinade the chicken with the ground paste for atleast 1 hour or overnight. reserve the remaining marinade
- line a baking tray with aluminium foil, it will make cleaning a breeze
- preheat the oven to 200
- add the chicken pieces on a single layer without over-lapping
- bake for 10 minutes on 1 side
- Switch off the oven and take out the chicken from the oven. Let it rest on the countertop for 10-15 minutes. This will allow the marinade to dry out and coat the chicken nicely
- After 10 minutes, flip the chicken pieces, baste the chicken with the reserved marinade and bake for another 10 minutes.
- Baste the chicken once more with melted ghee and set it under the broiler/grill for atleast 5 minutes until it develops nice char.
- Serve with onion slices, coriander and mint chutney, some potato wedges and lemon slices