Homemade Eid Tandoori Chicken in Oven
Ingredients
- 3 Tbsp vegetable oil
- 1 teaspoon ground coriander
- 2 teaspoon kasuri methi
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon kashmiri lal mirch powder
- 1 Tbsp garam masala
- 1 cup plain yogurt
- 2 Tbsp lemon juice
- 4 minced garlic cloves
- 2 Tbsp minced fresh ginger
- 1 teaspoon salt
- 4 whole chicken legs or equivalent boneless thigh or breast pieces
Preparation
Marinade
Whisk the spices into the yogurt, add lemon juice, garlic paste, ginger paste, oil and salt. Make sure there are no lumps.
Cut deep slashes in 3-4 places on the leg or thigh pieces or breast pieces. Coat the chicken with the marinade and marinate for up to 8 hours; the longer it marinates, the juicier it will be.
Oven cooking
Preheat your oven to 200°C.
Place the chicken pieces on a greased wire rack on a baking tray lined with foil to collect drippings.
Baste the chicken well with oil or butter; basting is the process of brushing the meat with a liquid to enhance the flavor.
Grill the chicken for about 15-18 minutes.
Remove the chicken, turn it, and baste it with oil, drippings, or remaining marinade. Grill for another 6-8 minutes or until cooked through; adjust timing based on chicken size.
Transfer the rack to the topmost position for the last 3-5 minutes to char the chicken slightly.
Remove from oven, brush with drippings to keep the chicken moist, and serve with onions and lemon wedges.