Tandoori Chicken is another one of India’s gift to the world. Chicken marinated in spices and allowed to soak up all those flavors and grilled/baked/roasted. It’s one of those quick meals that still take a long time to make, well because of the marinating but if you plan ahead, it’s really hassle free. Marinate the chicken for at least 8 hours to overnight for best results. Just make sure the temperature in your refrigerator is safe as bacteria can quickly multiply on raw meat if it is warm. Best to keep it on the coolest temperature. Also don’t add salt to your marinade, and always use plastic bags or glass containers when marinating. It’s very easy to get sick from bad cooking habits. I read this article on how most college kids are eating either spoiled or under cooked food and thought how true!
Back to the tandoori chicken …
It’s so great how you have so much flavor even when you bite into the chicken.
I serve this with salad, or with a nice stir-fry rice when am meal prepping.
This serves two very hungry adults or makes 4 kid portions.Hope you enjoy it!
- 2 chicken thighs (leg attached) ,you can use drumsticks instead
- 100ml plain yogurt
- 1/2 a lemon squeezed
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- 1 Tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- ¼ teaspoon of garam masala
- ¼ teaspoon of turmeric
- A couple of clove sticks (around 3)
- Fresh chopped cilantro
- Combine the lemon juice, garlic, ginger, cumin, turmeric, ground coriander, cayenne pepper, cloves and yogurt. Mix well and put the chicken in, massaging it with the marinade, Cover it in a glass container or plastic bag and refrigerate 8 hours to overnight.
- Remove Chicken and set aside for 20 minutes.
- In the meantime, preheat the oven to 325 Fahrenheit degrees/180 degrees Celsius. Spray/brush your baking sheet with cooking oil. Place the Chicken on top, Place some chopped onions on top (optional) and put in oven to bake for 40 minutes.
- Serve with a salad of choice and enjoy!