Baked Tandoori Chicken
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
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1 1/2 cups plain yogurt
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2 T. Oil
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2 T. Lemon juice, fresh squeezed
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2 teaspoons ginger, grated
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6 garlic cloves, minced
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1 T. Garam masala
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1 1/2 T. Kashmiri chili powder
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1 teaspoon turmeric
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2 teaspoons cumin powder
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2 1/2 teaspoons coriander powder
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1/2 teaspoon chili powder
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1 teaspoon salt
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2.5 lbs chicken, drumsticks and thighs, skin on
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Olive oil spray
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1 cup plain yogurt
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1/2 cup mint leaves
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1/4 teaspoon salt
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Pinch of freshly ground pepper
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2 T. Olive oil + more to drizzle on top
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1/8 teaspoon saffron threads
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1/4 cup water + 2 cups water
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1 1/2 cups basmati rice
Tandoori Marinade
Mint yogurt
Saffron Rice
Directions
Marinate Chicken
Mix first 12 ingredients together and stir to combine. Add chicken pieces to marinade. Cover and marinate in fridge for 12-24 hours.
Mint Yogurt
Combine all yogurt ingredients into a blender and blend until mint is finely chopped. Set aside.
Drizzle olive oil on top to serve.
Saffron Rice
Add 1/4 cup water to a medium pan and add saffron threads. Bring to a boil for 5 minutes.
Add 2 cups cold water and basmati rice and stir to combine. Cover and bring this to a simmer over medium heat. Once simmering, reduce heat to low. Cook for 12 minutes. Remove from stove and let sit with lid on for another 10 minutes.
To cook chicken
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and place a rack on top.
Remove chicken from marinade and shake off excess, reserving marinade. Place chicken on rack and bake for 20 minutes.
Slather the chicken with reserved marinade. Bake for another 10 minutes.
Dab marinade over chicken again. Bake chicken for another 10 minutes, then spray with cooking oil.
Increase oven to 450 degrees and bake chicken for 10-15 minutes or until you have charred spots on top. Broil for a few minutes to get the right amount of charring on chicken.
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