Tandoori Chicken (full) Recipe
Chicken marinated in yogurt and seasoned with spice mixture and cooked in clay oven.
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Ingredients
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Marinade
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large mixing bowl, combine the plain yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, ground turmeric, red chili powder, garam masala, and salt. Mix well until all the spices are evenly incorporated.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Cooking
- 3
Preheat the Oven
Preheat your clay oven (tandoor) or a conventional oven to 475°F (245°C). If using a conventional oven, place a baking tray at the bottom to catch drippings.
- 4
Prepare the Chicken for Cooking
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. Drizzle the vegetable oil over the chicken pieces for added flavor and moisture.
- 5
Cook the Chicken
Place the chicken pieces in the clay oven or on a baking rack in the conventional oven. Cook for 25-30 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside.
- 6
Check for Doneness
Use a meat thermometer to check if the internal temperature of the chicken reaches 165°F (75°C). If not fully cooked, continue to cook for an additional 5-10 minutes.
- 7
Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. Serve hot with naan bread, rice, and your choice of chutney or salad.
