Tandoori Chicken
Ingredients
Instructions
Pat the chicken dry and make 2 to 3 deep diagonal incisions into the flesh of each piece to allow marinade penetration.
In a large bowl, rub the chicken with lemon juice and salt; allow to rest for 15 minutes.
Prepare the primary marinade by whisking together the yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, cumin, coriander, fenugreek leaves, and oil.
Thoroughly coat the chicken pieces in the marinade, ensuring the mixture fills the incisions. Cover and refrigerate for a minimum of 4 hours, preferably overnight.
Preheat the oven to 230°C (450°F). Line a baking sheet with aluminum foil and place a wire cooling rack over it.
Arrange the chicken pieces on the wire rack in a single layer, ensuring space between pieces for air circulation.
Roast for 20 to 25 minutes, basting with melted ghee or oil halfway through, until the internal temperature reaches 74°C (165°F).
For authentic charring, set the oven to broil for the final 2 to 3 minutes of cooking.
Remove from the oven and allow the meat to rest for 5 minutes before serving with onion rings and lemon wedges.
Nutrition
- Calories
- 350 kcal
- Serving Size
- 1 serving
