Chicken is marinated in a blend of yogurt, lime juice and spices. It is baked in a high heat environment (tandoor or hot oven) . The resulting chicken is tender and moist
Prep Time 15minutes
Cook Time 30minutes
Total Time 2hours
2 lbsChicken Pieces (1 Kg ) skinless , bone in
1TspCumin Toast and Powder
1InchFresh Ginger 1 Tbsp grated
1 - 1 1/2TspSaltTo taste
Clean and trim the chicken pieces . Using a sharp knife make couple of deep gashes on each. Pat Dry with a kitchen towel.
Prepare the 1st marinade by mixing the lemon juice, 1 tsp salt and a dash of grated ginger. Rub all over the chicken and set aside for 10 minutes.
Mix the ingredients for the second marinade together. Rub all over the chicken pieces and marinate in the fridge for an hour or overnight.
When ready to cook , take the chicken out of the refrigerator . Preheat the oven to 500°F or as high as your oven can go .
Line a sheet pan with aluminium foil and apply a light coating of oil, or place a stainless steel cooling rack on it .
Remove the chicken pieces one by one and wipe off excess marinade. Arrange the pieces on the sheet pan leaving at least 1" between them .
Bake for 20 minutes, remove from oven and brush oil on the top . Turn over the pieces . If looking dry brush with oil. Return to the oven . Bake for 10 - 15 more minutes . ( Cook 10 to 15 more minutes if cooking at lower temperatures)
Remove from the oven and loosely cover with aluminum foil / large bowl and let rest for 10 minutes Serve with lemon wedges / sliced onions .
Annato or Paprika imparts color to the chicken . Use both or either as desired.
For detailed instructions go to https://oventales.com/tandoori-chicken/ .