Tandoori Chicken
Ingredients
- 3 tbsp vegetable oil
- 1 teaspoon ground coriander
- 2 teaspoon kasuri methi
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablepoon kashmiri lal mirch powder
- 1 tbsp garam masala
- 1 cup plain yogurt (can sub buttermilk)
- 2 tbsp lemon juice
- 4 minced garlic cloves
- 2 tbsp minced fresh ginger
- 1 teaspoon salt
- 4 whole chicken legs (drumsticks and thighs), or equivalent boneless thigh or breast pieces
Preparation
Whisk spices into yogurt, add lemon juice, garlic paste, ginger paste, oil and salt
Make sure there are no lumps
For chicken preparation: cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces
Same with breast pieces
Coat the chicken with the marinade you can marinate it for up to 8 hours, for the chicken to be marinated well
The longer the chicken is soaked in fhe marinade, the juicier it will be
Pre - heat your oven at 200°c
Place the chicken pieces on a greased wire rack, and place the wire rack on a baking tray lined with foil to collect all the drippings (also, this will make the cleaning process more convenient)
Baste the chicken well with oil/butter
Basting is the process of brushing the meat with a liquid to enhance the flavour
Grill the chicken for about 15-18 minutes
Bring the chicken out, turn it and baste it with oil, the drippings in the baking pan or the remaining marinade
Grill for another 6-8 minutes or until it has cooked through
You might hvae to adjust the timing of cooking, depending on the size of the chicken pieces
Transfer the rack to thw top most tray in the last 3-5 minutes to get the chicken to be slightly charred on top
Remove it out, brush all the dripping over thw chicken
This will help keep the chicken moist
Serve your restaurant style chicken with onions and lemon wedges!