RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!
Steps:
- 1 In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade. 2 Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before. 3 Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator. 4 When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that. 5 Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade. 6 Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear. 7 NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!). 8 Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy! 9 See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried! Read more: http://www.food.com/recipe/restaurant-style-tandoori-chicken-in-the-oven-327824#ixzz1T8jtc1NV
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I am Rita
[email protected]This is the best tandoori chicken recipe I've ever tried. The chicken is so juicy and tender, and the marinade is flavorful and aromatic.
dior anny
[email protected]I've tried this recipe a few times and it's always a hit with my guests. The chicken is always juicy and flavorful, and the marinade is the perfect balance of spices.
Wajat Ali
[email protected]I'm not a big fan of Indian food, but this recipe was surprisingly good. The chicken was tender and flavorful, and the yogurt marinade made it extra creamy.
Andrew Malone
[email protected]This recipe is a great way to make restaurant-quality tandoori chicken at home. The chicken is juicy and flavorful, and the marinade is perfect.
Irfan jatt
[email protected]I love the flavor of this chicken, but it's a bit too spicy for me. I'll have to reduce the amount of chili powder next time.
MIRZA farri
[email protected]This is my go-to recipe for tandoori chicken. It's so easy to make and always turns out delicious.
Adilkhan Yousafzai
[email protected]The chicken was a bit dry, but the flavor was good. I think I'll try marinating it for longer next time.
Lamarelle
[email protected]I've made this recipe several times and it's always a hit. The chicken is always juicy and flavorful. I love that I can make it in the oven, so I don't have to babysit it on the grill.
Ron Dowdy
[email protected]This recipe was a disappointment. The chicken was dry and lacked flavor. I followed the recipe exactly, but it just didn't turn out well.
Danielle Locke
[email protected]Easy to follow recipe and the chicken turned out amazing! The yogurt marinade made the chicken so tender and flavorful. I will definitely be making this again.
Noo Name
[email protected]Made this last night and it was delicious! I used boneless, skinless chicken breasts and they cooked perfectly. The marinade was flavorful and the chicken was so juicy. Served it with basmati rice and a side of cucumber raita. Definitely a new favori
Destiny Okam
[email protected]This recipe is a keeper! The chicken was so flavorful and juicy, and the yogurt marinade made it extra tender. I served it with naan bread and a side of raita, and it was a hit with my family. Highly recommend this recipe!