Tandoori
Chicken Recipe
prep 10 mins
cook 45 mins
total 55 mins
author luna
yield 4 servings
Moist, juicy and so rich in taste with a creamy and tangy
spice mix, Tandoori Chicken actually calls for no special curry paste but just
scratch that can easily be found within your kitchen space. Ready to figure it
out?
Ingredients
- Chicken: 2 legs/drumsticks and 2 thighs (skinless,
bone-in).
- Ingredients for the spice mix:
- 1 greek yogurt (8oz – 250g)
- 1 lime
- Salt
- Black pepper
- 1-inch knob fresh ginger, peeled and grated
- 2 cloves garlic, smashed
- 1 tablespoon olive oil
- 1 tablespoon tandoori masala spice blend
- 1 coffee spoon garam masala
- A pinch of turmeric
- Serve:
Cilantro, finely chopped
How to Make
Preparations
- Prepare the spice mix: Combine all the ingredients for the spice mix together in a mixing bowl. Whisk well.
- Brush the spice mix on the chicken pieces, make sure it coats well all over the surface. Cover them with plastic wrap/cling film and put it under refrigeration for at least 1 hour so the chicken soaks up the essence of the spices at its best.
- Preheat the oven to 460°F.
Instructions
- Bring the 4 marinated chicken pieces to a skillet lined with a baking sheet. Put to bake for 30-45 minutes and flip them halfway through.
- Optional: Char the chicken on the pan a bit more for a couple of minutes for a more golden brown result.
- Plate the chicken and bring to serve over a hot bowl of steamed basmati rice with some sprinkles of chopped cilantro.
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