Tandoori Chicken
The traditionally red color that you see on
tandoori chicken is from red food coloring,
which this recipe omits.
tandoori chicken is from red food coloring,
which this recipe omits.
August 23, 2011: This recipe has recently been updated and corrected.
Please note that the
amount of salt has been reduced to the proper amount, and other ingredients have changed.
Ingredients:
- 5 chicken legs or 3 lb. (1.3 kg) bone-in chicken pieces
- 3/4 cup and 1 tbsp. (200 cc) plain yogurt
- 1 tbsp. lemon juice or rice vinegar
- 2 1/2 tsp. salt
- 2 1/2 tsp. sugar
- 1 tbsp. grated ginger
- 3 cloves garlic, crushed
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. paprika powder
- 1 tsp. garam masala
- 1/8 tsp. black pepper
Instructions:
- Mix the marinade ingredients (everything except for the chicken) together in a large bowl. Remove the skin from the chicken,
then wash and pat-dry chicken with paper towel. Dip each chicken piece into the marinade, making sure all the
sides are coated. Cover and refirigerate overnight.
- Traditionally, tandoori chicken is baked in a clay oven, but you can use a regular oven or barbecue it. Place chicken on a lightly greased baking sheet. Preheat oven to 400°F (205°C) and bake for 40 minutes. You can also barbecue the chicken.