Tandoori Chicken
Savor the smoky, spicy flavor of tandoori chicken marinated in yogurt and fragrant spices for a mouthwatering feast.
Ingredients
- 1.2 kg chicken thighs or bone-in chicken pieces
- 3 dl plain yogurt
- 2 tbsp lemon juice
- 2 tbsp grated ginger
- 4 garlic cloves, finely grated
- 2 tsp Kashmiri chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 1.5 tsp salt
- 2 tbsp oil
How to make it
- Pat the chicken pieces dry and make a few deep slashes in the meat so the marinade can reach down to the bone.
- Mix the yogurt, lemon juice, grated ginger, grated garlic, Kashmiri chili powder, cumin, coriander, garam masala, salt and oil into a thick red marinade.
- Coat the chicken thoroughly in the marinade, working it into the slashes, then cover and marinate in the fridge for at least 4 hours or overnight.
- Heat the oven to 240 C and place a rack over a tray so the chicken can roast on all sides.
- Arrange the chicken pieces on the rack, shaking off excess marinade, and roast for 35 to 45 minutes until the edges are charred in spots and the juices run clear.
- Turn the pieces once during cooking and brush them with the tray juices if they look dry.
- Rest the chicken for 5 minutes before serving so the meat stays juicy.
- Serve the tandoori chicken on a flat plate with the dark-red crust visible and the pieces slightly overlapping.
