Tandoori Chicken

Tandoori chicken is a well-known Indian meal that is prepared by marinating chicken in a yoghurt and spice mixture before cooking it in a tandoor, which is a traditional clay oven used in Indian cuisine.

In order to give the chicken its distinctive red colour, the marinade frequently combines a variety of spices, including cumin, coriander, turmeric, ginger, garlic, and cayenne pepper, with yoghurt, lemon juice, and occasionally a little bit of red food colouring.

After marinating, the chicken is skewered and roasted over high heat in the tandoor oven, producing juicy, tasty chicken with a slightly scorched skin.

As a main dish, tandoori chicken is frequently served with rice, naan bread, and a selection of chutneys and sauces. As an appetiser with a variety of dipping sauces, it can also be used as a filler for wraps or sandwiches.

Ingredients:

1 lb (450 g) bone-in, skinless chicken thighs or breasts

1/2 cup (120 g) plain Greek yogurt

2 tablespoons lemon juice

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

1 tablespoon paprika

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon ground turmeric

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

Cooking oil or cooking spray

Instructions:

Whisk the yoghurt, lemon juice, ginger, garlic, paprika, coriander, cumin, turmeric, cayenne pepper, and salt together until combined in a large bowl.

Be careful to cover all of the chicken's surfaces with the marinade before adding it to the bowl. For optimal results, place the bowl in the refrigerator overnight or at least for two hours.

Pre-heat the oven to 425°F (220°C) when you are ready to cook.

Aluminum foil should be used to line a baking sheet before it is greased with cooking oil or cooking spray.

Shake off any excess marinade before removing the chicken. Put the chicken in a row on the baking pan.

Bake for 20 to 25 minutes, or until the chicken is cooked through and reaches a temperature of 165 degrees Fahrenheit (74 degrees Celsius).

For a browned exterior and charred flavour, broil the chicken for the final two to three minutes of cooking, if preferred.

Before serving, take the chicken out of the oven and let it to rest for a while.

Enjoy your homemade chicken tandoori!