Tandoori chicken is a dish where the chicken is marinated in yogurt and spices and then roasted at a high temperature in a tandoori clay oven. The result is tender, moist and flavorful chicken that is synonymous with Indian cuisine. I don’t have a tandoori clay oven at home. But given a little time to marinate, this dish can easily be made in a hot 425-degree oven. The spices in this homemade tandoori chicken are authentic but are easily found in the spice aisle at most grocery stores.
Serves 6
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2 pounds bone in, skin on chicken leg quarters
1 cup full-fat Greek yogurt
3 cloves minced garlic
1 tablespoon grated fresh ginger
1 teaspoon fresh lemon zest
1 tablespoon lemon juice
1 teaspoon kosher salt
1 teaspoon red chili powder
1 teaspoon paprika
1 ½ teaspoon coriander
1 ½ teaspoon garam masala
½ teaspoon fresh ground black pepper
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½ teaspoon cayenne
4 to 6 drops red food coloring (optional)
- Place the chicken into a gallon zip-close bag. Set aside.
- Spoon the yogurt into a mixing bowl. Add in the remaining ingredients and stir until well combined. Pour the yogurt mixture over the chicken and seal the bag.
- Massage the outside of the bag to ensure the yogurt mixture completely covers the chicken, and then place the chicken into the refrigerator. Allow the chicken to marinate for at least 4 hours or overnight.
- Heat the oven to 425 degrees and line a baking sheet with foil. Place a baking rack on top of the lined baking sheet. Brush the baking rack with a little oil and place the chicken pieces onto the rack.
- Bake the tandoori chicken for 40 to 50 minutes in the oven depending on the size of the pieces, or until the juices run clear.
- Remove the tandoori chicken from the oven. Allow it to rest for 5 to 7 minutes to allow the juices to redistribute before serving.
This article was originally published in the August 2023 issue of 225 magazine.