Ingredients
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2
-
6
-
2
-
1
-
2
-
2
-
1
-
4
-
2
-
3
-
-
-
-
-
Directions
Oven Tandoori Chicken,From Cook’s Illustrated magazine, Feb 2009. Full-fat yogurt is preferred, but low-fat can be used. If you do not have a premixed garam masala, use 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon and 1/2 tsp ground black pepper. For a more traditional color, add a couple of drops of red food coloring to yogurt. Serve with basmati rice and a few chutneys or relishes.,This is tasty, but not the flavor that I get in restaurants.,From Cook’s Illustrated magazine, Feb 2009. Full-fat yogurt is preferred, but low-fat can be used. If you do not have a premixed garam masala, use 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon and 1/2 tsp ground black pepper. For a more traditional color, add a couple of drops of red food coloring to yogurt. Serve with basmati rice and a few chutneys or relishes.
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Steps
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1
Done
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Heat Oil in Small Skillet Until Shimmering. Add Garlic and Ginger and Saute 1 Minute or Until Fragrant. Add Garam Masala, Cumin and Chili Powder; Saute Another 1 Minute or Until Fragrant. Move Half the Mixture to a Bowl and Add Yogurt and 2 Tbsp Lime Juice. |
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2
Done
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in Another Bowl, Combine Remaining Spice Mixture With Remaining Lime Juice and Salt. Lightly Score Skin Side of Chicken Pieces With a Sharp Knife, Making 2-3 Cuts One Inch Apart and 1/8 Inch Deep. Place Chicken in Bowl and Toss With Spices Until Coated. Let Stand 30 Minutes at Room Temperature. |
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3
Done
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Place Oven Rack in Upper-Middle Position and Preheat to 325f Pour Reserved Yogurt Mixture Over Chicken Parts and Toss Until Evenly but Thickly Coated. Wrap a Sheet Pan With Foil and Place a Wire Rack Inside. Arrange Chicken, Scored Side Down, on Rack. Discard Remaining Yogurt Mixture. Bake Chicken 15-25 Minutes, Until Breasts Register Internal Temperature of 125f and Legs and Thighs Read 130f Watch Carefully and Remove Pieces to a Plate as They Are Done; Smaller Pieces May Cook Faster. |
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4
Done
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When All Pieces Are Done, Remove Chicken from Oven and Turn Oven Up to Broil; Preheat a Full 10 Minutes. Just Before Returning Chicken to Broiler, Turn Pieces Scored-Side Up. Broil Until Lightly-Charred in Spots and Internal Temperature Is 165f For Breasts, 175f For Legs and Thighs, 8-15 Minutes. Transfer to Serving Platter, Tent With Foil and Rest 5 Minutes. Serve With Lime Wedges Alongside. |
