Description
Tandoori Chicken is a classic Indian dish featuring chicken marinated in a flavorful blend of yogurt and spices, then baked to perfection. The marinade imparts a vibrant color and rich taste, resulting in tender, juicy chicken with a smoky, slightly charred exterior. Ideal as a main course served with naan or rice, this recipe brings the authentic taste of tandoori cooking right to your home oven.
Ingredients
Scale
Chicken
- 1 whole chicken, cut into pieces
Marinade
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger garlic paste
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Garnish
- Fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the chicken evenly.
- Prepare the Marinade: In a large mixing bowl, combine plain yogurt, lemon juice, ginger garlic paste, garam masala, ground cumin, ground coriander, turmeric powder, Kashmiri red chili powder, salt, and vegetable oil. Mix well until all spices are thoroughly incorporated into the yogurt base.
- Coat the Chicken: Add the chicken pieces to the marinade, making sure each piece is thoroughly coated with the mixture for maximum flavor infusion.
- Marinate: Cover the bowl with plastic wrap and refrigerate the chicken, allowing it to marinate for at least 2 hours, though marinating overnight will yield the best flavor and tenderness.
- Prepare for Baking: After marination, place the chicken pieces on a baking tray lined with aluminum foil, ensuring they are spaced evenly for uniform cooking.
- Bake the Chicken: Bake in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through. Look for a slightly charred texture on the edges to mimic the traditional tandoori effect.
- Remove and Garnish: Once cooked, remove the chicken from the oven, and garnish with fresh cilantro for a burst of color and herbal freshness.
- Serve: Serve the tandoori chicken hot alongside naan bread, steamed rice, or your favorite side dishes for a complete and satisfying meal.
Notes
- Marinating the chicken overnight enhances the depth of flavor and tenderness.
- Use Kashmiri red chili powder for vibrant color without excessive heat; substitute with regular chili powder if unavailable, but reduce quantity if less heat is desired.
- Line the baking tray with foil for easier cleanup and to prevent sticking.
- To achieve a more charred texture, broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
- This dish can be made gluten-free by ensuring all spices and yogurt are gluten-free certified.
