Name: Oven Tandoori Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 2 h 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs bone-in chicken thighs, skin removed; 1.5 tbsp ginger garlic paste; 1.5 tsp salt; 3-4 tsp lime juice; 1/2 cup yogurt; 1.5 tbsp Kashmiri red chili powder; 1/2 tsp turmeric powder; 1/2 tsp cumin powder; 1/2 tsp cardamom powder; 1/2 tsp cinnamon powder; 1 tsp kasuri methi (dried fenugreek leaves); 1/2 tsp salt; 1 tbsp vegetable oil

1

Remove the skin from the bone-in chicken thighs and cut several deep slits across the surface of each piece.

2

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.

3

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.

4

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.

5

Preheat your oven to 425°F (220°C). Arrange the marinated chicken on a wire rack set over a foil-lined baking sheet.

6

Bake on the lower rack of the oven for 20-25 minutes.

7

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.

8

Remove from the oven, let it rest for a few minutes, and serve hot.

Oven Tandoori Chicken

Ingredients

13 Ingredients

Instructions

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