Prep Time: 10 mins | Cook Time: 40 mins | Resting Time: 4 hrs | Yield: 6 Servings
Now, you get to cook this restaurant-style Tandoori Chicken at home. How awesome is that? Just follow all these steps and you are good to go!
1-kilogram chicken thighs (or a mix of thigh and leg)
3 tbsp Kashmiri Red Chili Powder (For subs refer to note 1)
1.5 tsp Coriander powder
1.5 tsp Gram Masala
1/2 tsp Turmeric Powder
1/2 tsp Fresh Black pepper
Salt to taste
1/4 c Mustard oil (for subs refer to note 2)
1/4 c Thick yoghurt
2 tsp ginger garlic paste
1 tbsp lemon juice
2 tbsp butter
Step 1: Make 3 slits over the chicken.
Step 2: Allow the oil to become hot.
Step 3: In a medium mixing bowl, add in all the dry spices.
Step 4: Pour in the hot oil into the bowl of spices and stir until well combined.
Step 5: Allow the mixture to sit for 5 minutes or until well incorporated.
Step 6: Add in the ginger-garlic paste, lemon juice, and yoghurt. Whisk until well combined.
Step 7: Add in the chicken pieces and rub each slice generously with the marinate.
Step 8: Place the bowl inside the fridge and allow it to marinate for 4 hours to overnight.
Step 9: Remove from the fridge and let it sit at room temperature 1 hour before cooking.
To Cook in the Oven:
Step 1: Prepare the oven and preheat to 180 degrees C.
Step 2: Line a baking tray with foil.
Step 3: Arrange the chicken onto the prepared tray.
Step 4: Place it inside the preheated oven and bake for 20 minutes.
Step 5: Remove from the oven and brush melted butter on top.
Step 6: Put it back inside the oven and bake for another 5 minutes or until done.
Step 7: Serve and enjoy!
Serving: 1g | Calories: 488kcal | Carbohydrates: 1g | Protein: 28g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 174mg | Sodium: 165mg | Potassium: 353mg | Fiber: 1g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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