I think all hardcore meat eaters of the Indian subcontinent (and now quite a bit of the world) relish the succulent juicy Tandoori Chicken-whether as boneless starters or as a full fledged entree with the mint chutney and the onions soaked in lemon...yumm.....
I have never tried tandoori chicken at home... maybe becoz I didnt have a tandoor?? :-)
I have grilled it/broiled it but not made the proper full fledged Tandoori Chicken with the nice red color and crispy outside and juicy inside flavors...
My husband has an Egyptian colleague in the U.N. and we have been thinking of having his family over for a full Indian dinner for a number of days.
Yesterday seemed like a good time and as they have mostly meat in all its forms-we ONLY prepared meats...
from Seekh Kabab to Shami Kabab to Mutton Rogan Josh to Tandoori Chicken.
And as I didnt have a tandoor (who has it?) I made it in the normal gas oven and it came out just right!
juicy and tender and crispy!!
I am attaching the gas oven recipe but you can also try it on the grill...
This recipe is for 4 whole chicken legs (skin removed) and if you are using more chicken-just increase the quantity of the spices accordingly...
also as my guests dont have spicy food-the spice is toned down quite a bit..
You can increase the red chilli powder as per your taste if you so want to.
- 3 Tbsp vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 1 Tbsp garam masala
- 1 Tbsp sweet (not hot) paprika
- 1 cup plain yogurt
- 2 Tbsp lemon juice
- 4 minced garlic cloves + 2 Tbsp minced fresh ginger OR 3 tbsp ginger garlic paste
- 1 teaspoon salt
- 4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in
- juice of 1 lemon + 1/2 tsp salt mixed in a bowl
Method1- Cut deep slashes (deep cuts to the bone for the marinade to go in completely) in 3-4 places on the leg/thigh pieces.
Coat the chicken pieces in the 1 lemon + salt mixture and let it sit for 1/2 hour in the fridge.
2- Heat the oil in a pan over medium heat, then cook the cumin, turmeric, coriander, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let it cool completely.
Whisk in the cooled spice + oil mixture into the yogurt, then mix in the lemon juice, ginger garlic and salt
3- Coat the chicken in the marinade, cover and chill for at least 6 hours...
I marinated it overnight but some people think that is too much time but i find the flavor more intense that way! totally your call.
4- When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425 C.
If you have a convection bake or convection roast cycle, use that
Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed. Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, be sure to poke one with a skewer to make sure the juices run clear.
5- Turn the oven off and let it rest for at least 15 minutes before serving, garnished with lemon wedges and sliced onions and accompanied with mint chutney.
It’s also delicious at room temperature or even cold the next day.
Yield: Serves 4-6.
marinate the chicken...
grease the grill pan/foil and put in the oven
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