Chicken Tandoori

Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread.

Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly.

The key to tandoori chicken is to use bone-in thighs and legs, because they have enough fat to stay moist under the heat of the grill. We don’t recommend this dish with chicken breasts, they’ll dry out too easily. The pieces should be skinless.

You don’t need a tandoor oven to make tandoori chicken!. You can cook it over a grill or just in an oven with a broiler.

Ingredients:

Chicken thigh -4
Chilli powder - 3 tsp
Lemon or lime - Â½
Cumin powder - 1tsp
Turmeric powder - Â¼ tsp
Solid yogurt/curd - 4tsp
Coriander powder - 1tsp
Black Pepper powder - Â½ tsp
Ginger garlic paste - 1tsp
Methi leaves powder or dry methi leaves - 1tsp
Salt for taste
Vegetable oil - 2tsp
Red color

Steps:

Wash the chicken thigh clean.

Make slits on chicken thigh flush.

Make mixer by adding 1 tsp of chilli powder little lime juice in a bowl.

Apply this mixture on chicken slits with your hand, such a way that chili goes inside. After applying the chicken will looks like the snap.

Leave this chicken for 20 minutes.

Now add the remaining chili powder, the rest of the lime juice, cumin powder, coriander powder, pepper powder, turmeric powder, yogurt, ginger garlic paste, Methi leave powder, salt, red color, oil in a bowl mix it.

After twenty minutes apply this marinade on the chicken thighs and keep it for another 10 minutes.

Now these chicken are ready to broil.

Preheat the oven to 400 F. Once oven hot arrange a chicken thighs on an aluminum foil. Wrap aluminum foil at the edges such a way that the excess water from the chicken will not go down.