Tandoori Chicken

Another Friday, another chicken.

Still wanting to try more Indian dishes, I found a recipe for Tandoori chicken that looked interesting. This particular recipe used milk instead of yogurt, but in my opinion, could use more masala for the marinate, so I swapped out the dairy for yogurt and adjusted the amount of dry spices up to the amount of sauce.

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Tandoori Chicken

by Daniel Saraga May-20-2011

This Tandoori dish is easy to prepare and easily marinates.

Ingredients

• 1 tbsp ground corriander
• 1 tbsp ground cumin
• 1 tbsp turmeric
• 1-1/2 tsp cayenne pepper
• 3 tbsp garam masala
• 5 tbsp sweet paprika
• 1/2 tsp salt
• 1 kilo chicken legs and/or thighs
• 1/2 cup whole-milk yogurt
• 6 tbsp lemon juice
• 6 tbsp canola oil
• 4 garlic cloves, minced
• 2 tbsp ginger, minced

Instructions

1. Combine masala spices (coriander, cumin, turmeric, cayenne pepper, garam masala, sweet paprika and salt. Divide mixture into two separate containers.2. Sprinkle the first container of masala on the chicken, covering all sides.3. Place chicken in a large ziplock bag and set aside.4. In a small bowl, whisk together milk, lemon juice, canola oil, garlic and ginger.5. Pour liquid mixture into the ziplock bag, remove air and seal. Shake contents to evenly distribute mixture and refrigerate for one to eight hours.
Baking the chicken:
1. preheat oven to 400-degrees.2. Place chicken on a baking rack with a foil-lined baking pan underneath.3. Sprinkle the remaining masala on the chicken (both sides).
Note: I had some leftover masala.4. Bake for 30-40 minutes or until chicken is tender and skin is crispy.
Grilling the chicken:
1. Preheat the grill to medium-high.2. Sprinkle the remaining masala on the chicken (both sides).
Note: I had some leftover masala.3. Grill until the chicken reaches an internal temperature of 160 degrees, rotating the chicken every four minutes.

Details

Prep time: 8 hour 15 mins Cook time: 45 mins Total time: 9 hour Yield: 3-4 servings

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