Tandoori Chicken
Tandoori chicken is a delicious treat if you are looking for an Indian dish that is easy to make. The mix of spices in the marinade gives this chicken a beautiful bright hue, and it does the heavy lifting regarding infusing your bird with plenty of flavor.
Tandoori chicken is traditionally cooked in a clay oven called a tandoor. The tandoor can cook foods at a very high heat; we mimicked that with a high temperature in the oven and a broiler at the end. Your chicken should have beautifully charred spots, crispy skin, and a vibrant color that calls you in to dinner.
Prep Time: 120 min.
Cooking Time: 50 min.
Servings: 4
Cooking Method: Roasting
Category: Chicken
Cuisine: Indian
Ingredients:
- 2 pounds chicken thighs or legs (4 chicken leg quarters)
- 1 cup Greek yogurt, plain
- 1 lemon, juiced
- 4 cloves garlic, minced
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon Tandoori Masala Spice
- 1/2 teaspoon Kashmiri Chile Powder
- 1 Tablespoon Medium Grind Black Pepper
Instructions:
- Mix Greek yogurt, lemon juice, garlic, extra virgin olive oil, Tandoori Masala Spice, Kashmiri Chile Powder, and Medium Grind Black Pepper in a large bowl. Stir to combine.
- Put chicken in yogurt mixture and make sure yogurt covers all nooks and crannies.
- Cover and refrigerate for 2 hours or as long as overnight.
- When you're ready to cook, preheat oven to 450°F.
- Remove chicken from yogurt marinade. Leave a thin, even layer of yogurt on the chicken--do NOT rinse or wipe off fully. Discard remaining marinade.
- Place chicken in a roasting pan and roast, uncovered, for 45 minutes, turning occasionally.
- Broil chicken for about 5 minutes to crisp skin.
