Oven Tandoori Chicken

  1. Heat oil in small skillet until shimmering.
  2. Add garlic and ginger and saute 1 minute or until fragrant.
  3. Add garam masala, cumin and chili powder; saute another 1 minute or until fragrant.
  4. Move half the mixture to a bowl and add yogurt and 2 tbsp lime juice.
  5. In another bowl, combine remaining spice mixture with remaining lime juice and salt.
  6. Lightly score skin side of chicken pieces with a sharp knife, making 2-3 cuts one inch apart and 1/8 inch deep.
  7. Place chicken in bowl and toss with spices until coated.
  8. Let stand 30 minutes at room temperature.
  9. Place oven rack in upper-middle position and preheat to 325F Pour reserved yogurt mixture over chicken parts and toss until evenly but thickly coated.
  10. Wrap a sheet pan with foil and place a wire rack inside.
  11. Arrange chicken, scored side down, on rack.
  12. Discard remaining yogurt mixture.
  13. Bake chicken 15-25 minutes, until breasts register internal temperature of 125F and legs and thighs read 130F Watch carefully and remove pieces to a plate as they are done; smaller pieces may cook faster.
  14. When all pieces are done, remove chicken from oven and turn oven up to broil; preheat a full 10 minutes.
  15. Just before returning chicken to broiler, turn pieces scored-side up.
  16. Broil until lightly-charred in spots and internal temperature is 165F for breasts, 175F for legs and thighs, 8-15 minutes.
  17. Transfer to serving platter, tent with foil and rest 5 minutes.
  18. Serve with lime wedges alongside.

vegetable oil, garlic, ginger, garam masala, ground cumin, chili powder, plain yogurt, lime juice, salt, chicken, lime

Taken from www.food.com/recipe/oven-tandoori-chicken-344516 (may not work)

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