Tandoori Chicken Recipe, Oven-Baked Tandoori Chicken

Prep: 8h 15 min

Ingredients:

A large refrigerator box or ziplock bag for marination
Aluminium foil for baking
Green chutney, lime wedges, and raw onions for serving
4 chicken leg pieces with skin on
¾ cup thick plain yogurt or curd
¼ cup cubed onion
1 clove of garlic (use 3-4 if the smaller Indian variety)
A small piece of ginger
1 tbsp fresh lime juice
½ tsp Kashmiri chilli powder
1 green chilli (optional)
1 tsp garam masala
A few drops of red food colour (optional)
Salt to taste
2-3 tsp oil
Lemon wedges
Raw onion slices
Green chutney

Directions:

It’s best to marinate the chicken for 8 hours minimum or ideally overnight
Clean the chicken legs and make deep slits into the flesh part making sure your knife touches bone each time and it’s deep enough. This will ensure that the marinade will go deep into the chicken pieces

In a blender, blend the ¾ cup yogurt, ¼ cup cubed onion, 1 clove of garlic, a small piece of ginger, ½ tsp chilli powder, 1 tbsp lime juice, 1 tsp garam masala, salt to taste, and a few drops of red food colour (if using), until it’s a smooth paste
Place the chicken pieces in a bowl or a ziplock bag and pour the marinade in
Using your fingers, turn the chicken pieces in the marinade until well coated.
Refrigerate for 8 hours or overnight

Baking the chicken tandoori

When you are ready to bake the chicken, prepare the oven by pre-heating to 450F/230C. If your oven doesn’t have this setting, just turn it to the maximum heat setting

As your oven pre-heats, line a baking sheet with aluminium foil and grease with oil
Take out your marinating chicken pieces and life out a piece of chicken, letting the marinade run back into the bowl or ziplock bag

Place on the aluminium foil and repeat with the remaining pieces of chicken
Lay it out so they pieces don’t touch each other

Make sure there is no excess marinade on the chicken or in the baking sheet because otherwise,the high temperatures we are using to bake the tandoori chicken will burn it

It took me 15 minutes to get the dark, burnt, and patchy look on the chicken legs and they were done perfectly

You can baste (spread) some of the marinade over the chicken midway through baking and put it back in the oven, I didn’t bother with this step

Serve with lemon wedges, green chutney, and raw onion slices

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