Tandoori Chicken
Indian-style marinated chicken baked at high heat with yogurt-spice paste
Ingredients
- 1125 g skinless chicken joints
- 0.50 tsp salt
- — lemon
- 425 ml natural yogurt
- 0.50 medium onion
- 1 clove garlic
- 2 cm piece fresh ginger
- 0.50 hot green chilli
- 2 tsp garam masala
- 2 tbsp bright red paprika
- — lime wedges
Equipment
- blender
- food processor
- sieve
- bowl
- oven
- baking tray
Instructions
Prep Chicken
Cut each chicken leg into 2 pieces and each breast, on the bone, into 4 pieces. Cut 2 long slits on each side of each part of the legs. The slits should never start at an edge and should be deep enough to reach the bone. Cut similar slits on the meaty side of each breast piece.
Spread 1125 g skinless chicken joints out on 1-2 large platters.
Sprinkle 0.50 tsp salt over the chicken. Squeeze the juice from three-quarters of a lemon over them. Lightly rub the salt and lemon juice into the slits. Turn the chicken pieces over and do the same on the other side with the remaining salt and lemon juice. Set aside for 20 minutes .
Marinade
Combine 425 ml natural yogurt , 0.50 medium onion (peeled, quartered), 1 clove garlic (peeled), 2 cm piece fresh ginger (peeled, quartered), 0.50 hot green chilli (sliced), and 2 tsp garam masala in a blender or food processor . Blend until you have a smooth paste.
Empty the paste into a sieve set over a large ceramic or stainless-steel bowl . Push the paste through.
Marinate
Brush the chicken pieces on both sides with 2 tbsp bright red paprika . Transfer with any accumulated juices and remaining paprika to the bowl with the marinade. Mix well, making sure the marinade goes into the slits in the chicken.
Cover and refrigerate for 6 hours (the longer the better, up to 24 hours).
Cook
Preheat the oven to its maximum temperature.
Take the chicken pieces out of the bowl, shaking off as much of the marinade as possible. Arrange in a large shallow baking tray in a single layer.
Bake for 25 minutes or until just done. Test the chicken with a fork to be sure.
Serve hot with lime wedges if you like.
View Cooklang Source
---
title: Tandoori Chicken
description: "Indian-style marinated chicken baked at high heat with yogurt-spice paste"
tags: [indian, chicken, tandoori, marinated]
servings: 4
time: 7 hours
cuisine: Indian
difficulty: medium
---
== Prep Chicken ==
Cut each chicken leg into 2 pieces and each breast, on the bone, into 4 pieces. Cut 2 long slits on each side of each part of the legs. The slits should never start at an edge and should be deep enough to reach the bone. Cut similar slits on the meaty side of each breast piece.
Spread @skinless chicken joints{1125%g} out on 1-2 large platters.
Sprinkle @salt{0.5%tsp} over the chicken. Squeeze the juice from three-quarters of a @lemon{1} over them. Lightly rub the salt and lemon juice into the slits. Turn the chicken pieces over and do the same on the other side with the remaining salt and lemon juice. Set aside for ~{20%minutes}.
== Marinade ==
Combine @natural yogurt{425%ml}, @onion{0.5%medium} (peeled, quartered), @garlic{1%clove} (peeled), @fresh ginger{2%cm piece} (peeled, quartered), @hot green chilli{0.5} (sliced), and @garam masala{2%tsp} in a #blender{} or #food processor{}. Blend until you have a smooth paste.
Empty the paste into a #sieve{} set over a large ceramic or stainless-steel #bowl{}. Push the paste through.
== Marinate ==
Brush the chicken pieces on both sides with @bright red paprika{2%tbsp}. Transfer with any accumulated juices and remaining paprika to the bowl with the marinade. Mix well, making sure the marinade goes into the slits in the chicken.
Cover and refrigerate for ~{6%hours} (the longer the better, up to 24 hours).
== Cook ==
Preheat the #oven{} to its maximum temperature.
Take the chicken pieces out of the bowl, shaking off as much of the marinade as possible. Arrange in a large shallow #baking tray{} in a single layer.
Bake for ~{25%minutes} or until just done. Test the chicken with a fork to be sure.
Serve hot with @lime wedges{} if you like.