Tandoori Chicken
Try making the best Tandoori chicken in your oven. It has the best tandoor flavors with no clay tandoor oven and is soft, juicy and utterly delicious.
Servings 4
Ingredients
- 1 Pound Skinless chicken bone-in cut about 3-inch pieces
- 1 – 1/4 Cups Hung curd or greek yogurt
- 1/4 cup Mustard Oil
- 3 tbsp Ginger Garlic Paste
- 4 tbsp Tandoori Masala Powder Good Quality
- 2 tbsp Kashmiri Red Chili Powder
- 1 tbsp Turmeric Powder
- 1 tbsp Salt to taste (According to taste)
- 2 tbsp Lemon Juice
Instructions
- Take all the ingredients except chicken in a clean dry bowl and mix well.
- After that, add the chicken pieces and coat well with the marinade.
- Cover and enable marinated chicken to rest in the refrigerator overnight.
- Preheat oven to 375 ft.
- Organise the chicken pieces on a wire rack. Place the wire rack on the baking tray and bake for about 40 minutes.
- Take the chicken pieces out for the first 20 minutes and turn them upside down and bake for the rest of the time for 20 minutes.
- Broil for an extra 5 minutes to get a charred look. Enjoy it!
Notes
- Hung curd or any thick yogurt is a must in this recipe, else the chicken pieces will not be well marinated and will taste soft.
- Don't use the best quality tandoori masala you may afford, it definitely makes all the difference.
- Marinating the night is a must. I leave it to marinate for 24hrs, occasionally.
- To get a soft and juicy tandoori chicken, always use chicken on the bones.
never use breasts or boneless chicken pieces for this recipe, you'll end up with dry tandoori chicken pieces. - To obtain an authentic tandoori taste, do not add another oil to the mustard oil.
- As long as you use a wire rack for baking, this will prevent your chicken pieces from getting soggy and sweaty.
- To get a charred look, broil it to the top for about 5 minutes. Please don't skip this step.