Tandoori Chicken
A yogurt-and-spice marinade does the real work here — cut deep into the chicken so it soaks all the way through, then roast hot for a charred, juicy result close to the real tandoor.
Ingredients
- 1 whole chicken or 4 chicken thighs
- 2 tablespoons yoghurt
- 2 tablespoons fresh coriander
- 2 limes
Tandoori spice mix
- 1 piece ginger peeled
- 5 cloves garlic peeled
- 4 fresh red chillies seeds removed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds
- 1 tablespoon tamarind paste
- 1 teaspoon garam masala
- 1 tablespoon tomato puree
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 lime juice
- red food colouring in desired amount optional
Instructions
- Grind the tandoori seasoning in mortar. Mix 2 tablespoons of the prepared spice mix with 2 tablespoons of yoghurt.
- Using a sharp knife, make deep incisions in the surface of the chicken and gently rub the seasoning mixture deep into the flesh and under the skin of the bird.
- Marinate the chicken in the refrigerator for at least an hour. Better it will be if you can keep it in the marinade overnight.
- Set the oven on full heat.
- Place the chicken in the baking dish, skin side up. Put the chicken in the oven, on the middle rack. Drop the heat on 180C.
- Bake the tandoori chicken for just under an hour at 180C. The thighs will come out quicker, in about half an hour and the oven can be bit hotter; 210C degrees. The chicken should get a good colour and the skin needs to be crispy.
- While cooking, brush with the sauce. Test for doneness at the end of cooking by poking a hole in the thick part of the meat. If the juices come out clear, the chicken is cooked.
- Serve the Tandoori Chicken garnished with fresh coriander and lime.
Notes
- Marinate overnight if you can — the flavor deepens noticeably compared to the one-hour minimum.
- Cut deep incisions into the chicken before rubbing in the spice paste, so the marinade reaches the meat, not just the skin.
- Chicken thighs cook faster than a whole bird — about 30 minutes at a slightly hotter 210°C.
- Baste with the pan juices partway through cooking to keep the skin from drying out.
- A hole poked into the thickest part of the meat is the simplest doneness test — clear juices mean it's ready.
Nutrition
Calories: 484kcalCarbohydrates: 17gProtein: 38gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 144mgSodium: 1312mgPotassium: 672mgFiber: 3gSugar: 7gVitamin A: 780IUVitamin C: 82mgCalcium: 86mgIron: 4mg
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