Tandoori Chicken
 
Prep time
Cook time
Total time
 
Roasted chicken with indian spices. And easy recipe with great results!
Author:
Recipe type: Snack, appetizer
Cuisine: Indian
Serves: 3-4
Ingredients
  • 600-700 gms chicken thighs and legs (with bones)
For the marinade:
  • 4-5 pieces whole cashews, soaked in hot water for 10 minutes
  • 2 black cardamoms, only seeds
  • 4-5 cloves
  • 8-10 whole black peppercorn
  • 1 stick cinnamon
  • 1 inch piece ginger
  • 8-10 pieces garlic
  • 1 tsp chopped green chillies
  • pinch nutmeg
  • 4 tbsp thick yogurt (hung curd)
  • 2 tbsp chaat masala (or if you do not have chaat masala, use the juice of a lemon, but chaat masala helps to thicken the marinade)
  • 1-2 tsp salt, or to taste
  • pinch red food coloring (I used powdered but you can use liquid as well, or none at all)
  • oil, for basting
Instructions
  1. Clean and dry the chicken pieces. Starting with a well dried chicken is key to a tender roasted chicken.
  2. Grind all the ingredients listed under paste.
  3. Make few cuts/slits across each chicken piece. This helps the marinade to seep in the chicken, resulting in a more flavorful and tender roasted chicken. Mix in the marinade.
  4. Keep covered in the refrigerator for at least 2 hours.
  5. When ready to eat, mix in the food coloring in the marinated chicken and mix well. Baste chicken with oil and grill in the oven or electric tandoor for 15-20 minutes, turning once.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/06/17/garam-masala-tuesdays-tandoori-chicken/