Tandoori Chicken
Chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor.
Contains common allergens
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Instructions
- 1
First Marinade: Make deep diagonal slashes in the chicken pieces. Rub thoroughly with the lemon juice, 1 tsp salt, and 1 tbsp Kashmiri chili powder. Let it rest for 20 minutes to absorb the tangy flavor.
- 2
Second Marinade: Whisk the yogurt, ginger-garlic paste (1 tbsp), Tandoori masala, remaining chili powder, and 1 tbsp mustard oil (or vegetable oil). Massage this mixture deeply into the chicken cuts.
- 3
Refrigerate: Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor penetration.
- 4
Preheat Oven: When ready to cook, preheat your oven to 450°F (230°C). For the best results, use a wire rack placed over a baking sheet lined with foil to allow air circulation.
- 5
Roast: Place the chicken pieces on the rack. Roast for 25-30 minutes, basting once with melted butter halfway through, until the juices run clear and the internal temperature reaches 165°F (74°C).
- 6
Broil for Char: Switch the oven to broil for the final 2-3 minutes to get those authentic blackened edges. Serve hot with mint chutney, sliced onions, and lemon wedges.
Plan it in Listahan
Add Tandoori Chicken to your week, check it against your household's allergens, and build the shopping list automatically.