Tandoori chicken is a popular Pakistani dish that is marinated in yogurt and spices, and then cooked in a traditional clay oven called a tandoor. The marinade gives the chicken its signature red color and deliciously tangy flavor. Here is a recipe for tandoori chicken:
Ingredients:
- 2 lbs bone-in chicken pieces (thighs, legs, and/or drumsticks)
- 1 cup plain Greek yogurt
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Salt, to taste
- Lemon wedges and fresh cilantro leaves, for garnish
Instructions:
Rinse the chicken pieces and pat them dry with paper towels. Cut a few deep slits in each piece to allow the marinade to penetrate.
In a large bowl, whisk together the yogurt, oil, lemon juice, ginger, garlic, cumin, paprika, garam masala, turmeric, cayenne pepper, and salt.
Add the chicken to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 2 hours, or up to 24 hours.
Preheat the oven to 425°F (218°C). Line a large baking sheet with aluminum foil and place a wire rack on top.
Remove the chicken from the marinade, shaking off any excess, and place it on the wire rack. Reserve the remaining marinade.
Bake the chicken in the preheated oven for 25-30 minutes, or until it is cooked through and the skin is crispy and browned.
While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a simmer. Cook for 5-10 minutes, or until the sauce has thickened slightly.
Serve the tandoori chicken hot, garnished with lemon wedges and fresh cilantro leaves. Drizzle the reserved marinade over the chicken or serve it on the side for dipping.
Enjoy your delicious tandoori chicken!
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whiskaffair