Cooking with Kurt | Tandoori Chicken

Tandoori Chicken

Oven-Roasted Chicken Marinated in Yogurt and Spices

Ingredients

3 to 4 lbs chicken thighs

Marinade:
1 1/2 cups Greek yoghurt
3 tbsp ginger-garlic paste (sub: 2 tbsp minced garlic + 2 tbsp minced ginger)
1 tsp garlic powder
1 tsp ginger powder
1 tbsp meat masala powder (or garam masala)
1 tbsp coriander powder
1 tbsp cumin powder
1/2 tsp red chilli powder
1 tsp ground black pepper
2 tsp table salt
1 tsp turmeric
3 tbsp lime juice
5 tbsp vegetable oil

For Baking:
4 tbsp vegetable oil
1/8 tsp red food coloring powder

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Instructions

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Marination:

In a big non-reactive bowl like glass or stainless steel, add in 1 1/2 cups Greek yoghurt, 3 tbsp ginger-garlic paste (sub: 2 tbsp minced garlic + 2 tbsp minced ginger), 1 tsp garlic powder, 1 tsp ginger powder, 1 tbsp meat masala powder (or garam masala), 1 tbsp coriander powder, 1 tbsp cumin powder, 1/2 tsp red chili powder, 1 tsp ground black pepper, 2 tsp salt, 1 tsp turmeric, 3 tbsp lime juice, and 5 tbsp vegetable oil. Mix all of this together till it is all well combined.

Take 3 to 4 lbs. of chicken pieces (we prefer thighs), and cut deep gashes (about 3 gashes) on each side of the chicken. Place the chicken pieces in the marinade, and massage the marinade into the gashes, as well as all over the chicken.

Cover the bowl with plastic wrap, and let the chicken marinate in the fridge for a minimum of 6 hours to overnight.

Baking:

Take the chicken out of the fridge about 1 to 2 hours before you intend to bake it, allowing it to come to room temperature.

Put the oven rack in the middle position, and preheat the oven to 475 F (245 C) for 15 to 20 minutes. Cover a baking pan with foil (to prevent burnt pieces from sticking to the pan), and place a wire rack on top of this foiled-covered pan. Arrange the chicken pieces skin side up on the wire rack, and continue allowing them to come to room temperature.

In a small bowl, add in 4 tbsp of vegetable oil and 1/8 tsp red food coloring powder. Mix this together (the food coloring will not dissolve into the oil and become red. But the red coloring will show once it is brushed onto the chicken).

Using a brush, baste the top of the chicken (skin side) pieces with the oil/red coloring mixture. Bake in the preheated oven at 475 F (245 C) for 20 minutes.

Take the chicken out of the oven, turn the chicken pieces over. Again, brush the top of the chicken pieces (non-skin side with the oil/red coloring. Return to the oven and bake for another 20 minutes, until the thickest part of the thighs reach an internal temperature of 165 F (75 C) or above.

Garnish with lime wedges and serve. Enjoy!