Tandoori Chicken
Tandoori chicken is a Punjabi dish made from chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven.
Ingredients
- 8 pieces chicken, cut (combo of legs, thighs and breasts)
- ¼ cup lemon juice
- ½ cup yellow onion, chopped
- 4 cloves garlic
- 1 TB ginger, grated
- 1 TB coriander seeds
- 1 TB cumin seeds
- 1 TB lemon juice (extra)
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp chili powder
- 1 cup whole milk yogurt
- pickled onions to serve
- 2 cups cooked rice to serve
Instructions
- Remove the skin from the chicken and brush with lemon juice. Let marinate 15 minutes.
- Place the onion, garlic, ginger, seeds, extra lemon juice and salt in a blender or food processor and puree until a smooth paste is formed. Combine the paste with the paprika, chili powder and yogurt and mix until smooth.
- Place the chicken in a large shallow bowl and slather with the marinade. Cover and refrigerate at least 4 hours, preferably overnight.
- Preheat the oven to 350F. Place the chicken on a wire rack over a baking dish and bake for 45 minutes until chicken is cooked through. Serve with onion salad and rice or naan.