Tandoori Chicken
*Tandoori color available from Indian or Asian grocers in powder form, or a few drops of red food coloring mixed with 1 tbsp. tomato puree.
Total Steps
5
Ingredients
13
Tools Needed
7
Ingredients
- 1 teaspoon <a href="/food/7J35PBPX/ground-coriander">ground coriander</a>
- 3 ounce natural <a href="/food/JWML5PLS/yogurt">yogurt</a>, thick set
- 2 tablespoon chopped <a href="/food/SCKZFMXC/coriander-leaves">coriander leaves</a>
- 1 fresh <a href="/food/RBKHXMBD/green-chili">green chili</a>, coarsely chopped and seeded if a milder flavor is required
- 3 cloves <a href="/food/FQRPFPP6/garlic">garlic</a>, peeled and coarsely chopped
- 0.5 inch root <a href="/food/N2GLM3FQ/ginger">ginger</a>, peeled and coarsely chopped
- 1 teaspoon <a href="/food/7WDLGSY7/salt">salt</a>
- 0 Juice of one lemon
- 0.5 teaspoon Tandoori color* Red Food Color
- 2.5 pound chicken pieces drums or breast
- 0.5 teaspoon <a href="/food/HSLG7ML7/ground-cumin">ground cumin</a>
- 1 teaspoon <a href="/food/S8VSMNGC/garam-masala">garam masala</a>
- 0.25 teaspoon <a href="/food/SWV3CGDQ/black-pepper">black pepper</a>, freshly ground
Instructions
Step 1
Remove <a href="/technique/8YHHJCST/skin">skin</a> from the chicken and <a href="/technique/XZBDDD5G/cut">cut</a> each piece into two. With a sharp knife, make 2-3 slits in each piece. <a href="/technique/DYM522S6/rub">Rub</a> <a href="/technique/DPSVTKVY/salt">salt</a> and lemon <a href="/technique/QDWRNXYW/juice">juice</a> into the chicken pieces and set aside for half an hour.
Step 2
Meanwhile, put the ginger, garlic, green chilies, coriander leaves and the yogurt into a <a href="/technique/S6W4FR7F/blender">blender</a> and <a href="/technique/S6W4FR7F/blend">blend</a> until smooth. Add the rest of the ingredients and <a href="/technique/S6W4FR7F/blend">blend</a> again.
Step 3
Pour and spread the marinade all over the chicken, especially into the slits. Cover the container with plastic <a href="/technique/X75YQJ6B/wrap">wrap</a> and leave to <a href="/technique/Z7DWVT8G/marinate">marinate</a> for 6-8 hours or overnight in the refrigerator.
Step 4
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to 240 degrees C/475 degrees F/Gas Mark 9. Line a <a href="/technique/P5CFVDV7/roasting">roasting</a> tin with aluminum foil (this will help to maintain the high level of <a href="/technique/XZFHRHHF/heat">heat</a> required to cook the chicken) and arrange the chicken pieces in it.
Step 5
Place the <a href="/technique/P5CFVDV7/roasting">roasting</a> tin in the center of the oven and <a href="/technique/RNT367Z2/bake">bake</a> for 25-30 minutes, <a href="/technique/B52FHCF2/turning">turning</a> the pieces over carefully as they <a href="/technique/D434P8MH/brown">brown</a> and <a href="/technique/8QSP656T/basting">basting</a> with <a href="/technique/QDWRNXYW/juice">juice</a> in the <a href="/technique/P5CFVDV7/roasting">roasting</a> tin as well as any remaining marinade. Remove from the oven. Lift each piece with a pair of tongs and shake off any excess liquid.