Tandoori Chicken
This is a Tandoori Chicken recipe not using a Tandoor, which is great but not practical to have on our homes.
First thing you’ll be doing is prepping the chicken and the marinade. Using a sharp knife make 2-3 slits into the chicken pieces.
Heat the oil, it should be medium hot, not smoking hot. Just get it a good low hot heat. You’re heating the oil a bit to kinda cook the spices for the marinate and will help pop out the spices and make it more tandoori style. If the oil is too hot, you’ll burn the spices and have to start over again.
In a bowl add the dry spices, Chili, paprika, coriander, garam masala, turmeric and pepper. Stir in the hot oil and mix. Allow it to sit for 5 minutes so that the flavors infuse. When cool, add in the yogurt, ginger paste, garlic paste and lemon juice. Whisk everything well.
Add chicken pieces to the yogurt mixture, rub the marinade into the chicken real well. Cover the bowl and let it marinate for a minimum of 4 hours, or overnight, as I’m doing, in the fridge of course. Take marinate out of the fridge a minimum 1 hour BEFORE you cook the chicken.
Grill: Preheat grill to 425°. Grill chicken for about 10-12 minutes. Flip the chicken, brush with melted butter. Cook for another 8-10 minutes or until the thickest part of the chicken registers 165°F internal temperature.
Oven: Pre-heat oven to 375°F. Prepare a baking tray lined with foil, place a grill rack on top. Shake off extra marination from the chicken, arrange on prepared rack. Bake for 30-35 minutes or until done. After that time, take out chicken from the oven, brush chicken with melted butter. Put it on the top rack in the oven on 400°F on broil or until charred marks appear.
Serve with Indian Spices rice , regular basmati rice or roasted potatoes.
Ingredients
2.5 pounds of chicken
3 tablespoons smoked paprika
1 tablespoon chili powder
1.5 teaspoons coriander powder
1.5 teaspoons garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper
salt to taste
1/4 cup oil (If you can find mustard oil use that, if not vegetable or canola is used in its place)
1/4 cup Greek yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon lemon juice
2 tablespoons butter
