Chicken Tandoori

Chicken Tandoori

Chicken Tandoori is an all time favorite in our household. Traditionally this dish is made in a Tandoor, which is a cylindrical clay oven used for cooking and baking. Heat in a Tandoor is maintained by charcoal and wood fire.  Since I do not have a Tandoor at home, I made it in my convention oven. You can also use a barbeque grill. It tastes just as good. Make this now for your next BBQ party and wait till you hear the compliments. Enjoy!!

Serves - 1

Ingredients:
Chicken leg quarter -1

For the marinade:
Thick Yogurt - 1 cup
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Coriander powder - 1 tsp
Oil - 1 tablespoon
Ginger garlic paste - 1 tsp
Lemon juice - a few drops
Cilantro - few sprigs for garnishing

Method:
1. Pat the chicken dry with a paper towel and set it aside.
2. In a separate bowl, mix all the ingredients mentioned for the marinade.
3. Pour the marinade over the chicken, mix well and let it marinate in the refrigerator for at least an hour. Preferably overnight. (I did mine overnight)
4. Preheat the oven to 375 F. Place the chicken on a greased grill grate. Then place the grill grate on a baking tray lined with aluminum foil. 
5. Put the baking tray in the oven on the middle rack, so the chicken cooks evenly from all sides.
6. Bake it for 30-35 minutes.
7. Half way through, baste the chicken with the leftover marinade.
8. Turn the chicken on to the other side and baste it with the marinade.
9. After 30-35 minutes, turn the oven off and leave the chicken in for another 5-10 minutes.
10. Take the chicken out of the oven and let it rest for another 5 minutes so the chicken retains all the juices and stays moist longer.
11. Serve the chicken with a drizzle of some lemon juice.

Tasty Tip

1. The left over chicken goes excellent with some crispy salad or with some pasta or in a sandwich.

Chicken Tandoori