Friday 24 August 2012

Tandoori Chicken

This is a classic Indian appetizer of chicken roasted in yogurt and spices. My all time favorite. This recipe is adapted from "The food of India" by Wickramasinghe and Rajah.



What you'll need..
  • 4-5 Pieces of bone-in, skinless chicken. I prefer using thighs and drumsticks.
  • 1/2 - 3/4 Cup thick plain yogurt
  • 1 Tbsp finely grated ginger-garlic paste
  • 1 Tsp paprika
  • 1 Tsp chilli powder
  • 1 Tsp garam masala
  • 1 Tsp cumin powder
  • 1/4 Tsp fresh cracked pepper
  • 1 and 1/2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • Salt to taste  
How to..
  • Make slits across all the chicken pieces 2-3 times with a knife.
  • In a bowl whisk together 1 tbsp lemon juice, 1 tbsp olive oil and 1 tsp chilli powder. Pour this over the chicken pieces, add salt and mix well rubbing into the slits. Set aside.
  • In another bowl, whisk together yogurt, ginger-garlic paste, paprika, garam masala, cumin powder, fresh cracked black pepper, and the remaining oil and lemon juice.
  • Add the chicken pieces to this mixture and mix well. In a zip lock bag or a non metallic bowl, let this marinate in the fridge for 2-4 hours. The longer, the better as it will help make the chicken pieces tender.
  • Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius.
  • Line a baking sheet with aluminium foil and place the chicken pieces on it. Bake in the oven for 35-40 minutes, turning the chicken pieces once half way through.
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