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Restaurant- Style Tandoori Chicken In The

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Ingredients

Adjust Servings:
1 cup plain yogurt either whole or skim-milk
1 tablespoon lemon juice
1 teaspoon allspice
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt

Nutritional information

705.5
Calories
429 g
Calories From Fat
47.7 g
Total Fat
14.3 g
Saturated Fat
233 mg
Cholesterol
1404.8 mg
Sodium
8.1 g
Carbs
1.5 g
Dietary Fiber
3.8 g
Sugars
58.8 g
Protein
392 g
Serving Size

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Restaurant- Style Tandoori Chicken In The

Features:
    Cuisine:

    Good

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Restaurant-Style Tandoori Chicken in the Oven!, As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our “completely unbiased” review panel consisting of several friends who have haunted San Francisco’s Indian restaurants with us for the last few years! Seriously, if you like Tandoori chicken, you are going to love this one — and it’s easy, on top of that… The quantities below make enough marinade for 4 generous servings — we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well., Good, Do you leave the skin on the chicken parts?


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    Steps

    1
    Done

    In a Small Mixing Bowl, Stir Together the Yogurt and Lemon Juice. Add the Spices, Minced Garlic, and Chili Paste, and Whisk Until You Have a Smooth, Thick Marinade.

    2
    Done

    Put 6 Pieces of the Chicken in Each of Two Zip-Lock Bags, and Add 1/2 the Marinade to Each Bag. Zip Closed and Knead the Bags Until the Chicken Is Well-Coated With Marinade. Open Bags Slightly, Squeeze Out Most of the Air, and Zip Closed Again. Refrigerate 12-24 Hours. If Serving This For Dinner, I Usually Make the Marinade and Start the Chicken Soaking the Evening Before.

    3
    Done

    Turn the Bags and Knead the Marinating Chicken Once or Twice While It's in the Refrigerator.

    4
    Done

    When You Are Ready to Cook, Take the Chicken Out of the Refrigerator, Line a Large Roasting Pan With Foil, Lay a Rack Over the Pan So Air Can Circulate Under the Roasting Chicken, and Pre-Heat Your Oven to 425. If You Have a Convection Bake or Convection Roast Cycle, Use That.

    5
    Done

    Place the Chicken Pieces on the Rack So They Are not Touching. Empty What Is Left of the Marinade Into a Bowl or Measuring Cup and Touch Up Any "empty" Spots on the Chicken Pieces With the Marinade.

    6
    Done

    Once the Oven Is Hot, Put the Pan With the Chicken in the Oven, and Leave the Door Closed No Peeking!. Turn the Chicken Pieces Once After 30 Minutes of Cooking Time, Then Roast For Another 10 to 15 Minutes, or Until Slightly Charred on the Second Side, but No More Than 15 Minutes For Legs and Thighs. If You Are Cooking Breasts, Poke One With a Skewer to Make Sure the Juices Run Clear.

    7
    Done

    Now Turn the Oven Off, and Let the Chicken Rest in the Closed Oven For 20-30 Minutes More not Critical, but No Peeking!.

    8
    Done

    Remove the Chicken to a Warm Platter, Garnish With the Onion Rings and a Few Squeezes of Lemon, and Enjoy!

    9
    Done

    See If You Don't Agree This Is as Good as Any "authentic" Tandoori Chicken You've Ever Tried!

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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