Oven Tandoori Chicken
A simple and authentic recipe for Tandoori Chicken, made with a flavorful yogurt-based marinade and cooked in the oven until tender and charred.
A simple and authentic recipe for Tandoori Chicken, made with a flavorful yogurt-based marinade and cooked in the oven until tender and charred.
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Remove the skin from the bone-in chicken thighs and cut several deep slits across the surface of each piece.
In a bowl, combine the chicken thighs with ginger garlic paste, 1.5 tsp of salt, and lime juice. Mix well to coat and set aside for 30 minutes.
While the chicken rests, prepare the main marinade. In a separate large bowl, combine yogurt, Kashmiri red chili powder, turmeric, cumin powder, cardamom powder, cinnamon powder, kasuri methi, 1/2 tsp of salt, and vegetable oil. Mix until smooth.
Add the pre-marinated chicken to the yogurt mixture and mix thoroughly, ensuring the chicken is fully coated. Cover and refrigerate for at least 2 hours.
Preheat your oven to 425°F (220°C). Arrange the marinated chicken on a wire rack set over a foil-lined baking sheet.
Bake on the lower rack of the oven for 20-25 minutes.
After baking, move the chicken to the upper rack and switch the oven to broil on high. Broil for 7-12 minutes, or until the chicken is cooked through and has a nice tandoor-like char on the edges.
Remove from the oven, let it rest for a few minutes, and serve hot.

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